gemarack asked: Howdie, I was wondering if you could add two more categories to your food, fast and cheap, simply because some people have not the time, and some people simply don't have the means to always get the best. Love the recipes!

foodffs:

dapperpants:

foodffs:

You see…

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…you say people don’t have the time.

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Why do you think I’d have the time…

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…to check every recipe if it’s fast and cheap?

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@davidtennantspants said: Because you run a food blog..? There’s no need to be rude to someone simply because they’d like to be able to easily find recipes they can afford to make.

Oh yes, and running a food blog means you automatically have free time to check every recipe ever posted (24 a day, do the math) AND you have knowledge of ingredient prices all over the world to be able to check if a recipe is cheap.

If to ‘easily’ do something you’re asking for an impossible task out of someone else, then yes, there is an excuse to be snappy in response.

Thank you.

I think all of you could see by now that I never insult anyone on purpose, or be rude or something. I liked this smoking gifs. And yes, I really can’t check recipes for their speed and cost.

I started this blog for myself, I like looking at pretty pictures of food, and I thought it would be nice if there was a recipe, too, for those who’d like to try it.

That’s all.

Love you all :)

It helps to know that you made this blog mainly for the aesthetic, pretty pictures of food. I started following you under the impression you were a professional in the culinary arts or at least made the majority of the recipes you posted. I think many of your followers would benefit from knowing this is your hobby rather than your profession. Thanks for all the great recipe ideas! And the pretty pictures of food are the best!

Pan-Charred Green Beans

Pan-Charred Green Beans with Tarragon Recipe

Pan-Charred Green Beans with Tarragon (Dill)

Here is the wonderful green bean side dish I’ve been telling you about. I got the recipe from the April 2014 edition of Cooking Light magazine - I was skeptical about the recipe at first, because usually when recipes tell me to “lightly char” something I end up burning it. But these green beans are the most delicious green beans I’ve had yet! Not to mention healthy, too (if you substitute butter for coconut oil, as I did)!

They use tarragon as the herb in the dish, however I am not a huge fan of tarragon and instead used dill. If you’re a lover of dill, you HAVE to make this recipe with dill. So amazing!

Happy weekend!

Slow Cooker Honey Garlic Chicken

I know how irritating it is to look up recipes for a dish and have thousands of recipes pop up, and never actually knowing which one you should go for. There have been times when I have automatically gone for the more complex one with a bunch of different ingredients, and have actually enjoyed the “10-minute 3 ingredient!” ones better.

One thing I love about food blogging is that I can make these recipes and tell you how good they were! I can also tell you tips and tricks, and mistakes or alterations I had made.

So, I made this recipe from Just A Taste, one of my favourite food blogs - Slow Cooker Honey Garlic Chicken. I’m an absolute sucker for honey garlic sauce, and I’ve been wanting to try this recipe for ages. But it calls for blackberry jam! I have only ever come across pure blackberry jam at a local market, and it was almost $8 for a teeny jar. Not to mention that I don’t need anything else that I can put jam on. However, I did find the perfect amount of raspberry jam in my fridge, and used that instead of the blackberry jam. I also used boneless chicken breasts, but next time I’m definitely going for bone-in. I’m trying to eat meats with the bones still in them from now on, since they are so much more tender and juicy.

Slow Cooker Honey Garlic Chicken | justataste.com

Trust me, this recipe is GOOD. Yes, it’s a bit more complex than most, with the hoisin sauce and jam and honey, however its definitely worth it. And there’s so many more uses for hoisin sauce, so it is a great buy! I had this chicken with my favourite new green bean side dish - I’ll post it soon!

Keep loving life!

Soft-Baked Sugar Cookies

I love holidays. Every holiday - even pseudo-holidays, like Valentine’s Day, St. Patrick’s day, half-birthdays, you name it. Give me an excuse to make themed dishes and decorate, and I will!

Growing up, one of the best things about holidays were those soft-baked sugar cookies you would get from the grocery store - decorated with icing and sprinkles, different for every holiday! I don’t know what it is about those sugar cookies, but they are absolutely addicting.

And now, I can make them myself! This recipe for these soft-baked sugar cookies is so incredibly easy - no cream of tartar, no refrigerating the dough - just mix everything together and throw them in the oven! And of course, decorate with way too much icing.

Aren’t these adorable? Perfect for St.Patrick’s day. These ones are mine:

Look at the cute little eater egg sprinkles! I love blue. I love Easter. I love sugar cookies.

Happy Thursday everyone! And happy half-birthday to you folks born on October 10th! And happy unbirthday to everyone else :)

Chia Seed Pudding

It was the last day of classes yesterday! I have officially completed all my third year classes - now I have five exams to get through before I’m done third year!

I had a big Biochemistry paper due yesterday, and wow, does it ever feel nice to get that off my shoulders. After I handed it in, I came home, baked some delicious (unhealthy) goodies, and watched TV shows for the rest of the night!

Unfortunately, I did these things by my lonesome, since my boyfriend still had a lot of school work to do. He ended up staying up all night completing it. But now he’s home sleeping, and we are both assignment free!

Here’s a recipe I thought I’d share with you that has been a staple in my diet for the past week or so: chia seed pudding!

I go through Greek yogurt incredibly fast, which is a problem because it’s not exactly on the cheap side. Luckily, I have found an amazing replacement - the only downside to chia pudding is that it doesn’t have the bacterial cultures in it that yogurt does.

But it’s sooooooo good. And so easy. For the milk, I used unsweetened almond milk. After it sat in the fridge for the night, I added a bit of vanilla extract to it, and it was super delicious! Not to mention all the fiber you are getting in a serving of this. Hey, maybe you could mix it with kefir, then you could have chia seed yogurt!

More recipes to come later! Happy Wednesday!

Celebrating the Last Day of Class

It’s the last day of class for my third year of university. I bet you can’t guess how I’m going to celebrate - baking!!!

Whole Wheat Zucchini Muffins

I am so sorry I haven’t posted in a while - I’ve been so busy! Found out my grandfather had a stroke over the weekend. Initially, it seemed bad, however he is back up on his feet and has been flown home to start rehab! So all is well :)

I’m going to keep this short, since I will be posting a bunch of recipes in the next few minutes!

Here’s a new recipe I made a week ago! Whole wheat zucchini muffins! They are so moist and delicious - I love baking with zucchini. Between the whole wheat pumpkin bread, whole wheat banana bread, and whole wheat lemon poppy seed muffins, and now these ones, I don’t know which I like best! I definitely like the muffin form though - much easier to bake that way!

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As for substitutions, I just subbed out the nuts for chia seeds! I even used the 1/2 cup of honey! I had just bought some in bulk, and had no maple syrup left…honey it is!

Happy baking!

Easter egg white chocolate bark

anamustacho asked: sorry for my language but How the hell is there gluten in powdered sugar?!

fuckingrecipes:

IT’S DUE TO THE KIND OF STARCH THEY USE! 

MOST MOTHERFUCKERS USE CORNSTARCH OR TAPIOCA STARCH (which don’t have gluten)

SOME WEIRDOS USE WHEAT STARCH. 

SOME MANUFACTURERS JUST PROCESS THEIR POWDERED SUGAR WITH THE SAME MACHINES THEY USE FOR OTHER GLUTEN-CONTAINING PRODUCTS, SO THERE MAY BE A BIT OF CROSS-CONTAMINATION, BUT NONE BUT THE MOST GLUTEN-SENSITIVE WOULD EVER NOTICE A DIFFERENCE IN THEIR INNARDS. 

Find out something new everyday

Chocolate Chip Cookies

Chocolate Chip Cookies