A Lady at the Table

Recipes & projects I want to try...eventually
(for future reference for my future self)
If you happen to find this blog DON'T follow it please kthanksbye.

truebluemeandyou:

DIY Nut Butter Recipes and Tutorial Including Homemade Nutella from Tasty Yummies. This is the best and most detailed tutorial I have ever seen for making nut butters (including Nutella). I also just saw the worst DIY nut butters on another site that will make people cry if they try it.
This tutorial includes soaking and then dehydrating the nuts before blending them. These should last for several weeks in a covered glass jar in the fridge, but you can freeze them up to 4 months. There are recipes and tutorials for:
Basic Nut Butters
Raw Cashew Butter
Spiced Maple Pecan Butter
Homemade Vegan Nutella
Sunflower Seed Butter

truebluemeandyou:

DIY Nut Butter Recipes and Tutorial Including Homemade Nutella from Tasty Yummies. This is the best and most detailed tutorial I have ever seen for making nut butters (including Nutella). I also just saw the worst DIY nut butters on another site that will make people cry if they try it.

This tutorial includes soaking and then dehydrating the nuts before blending them. These should last for several weeks in a covered glass jar in the fridge, but you can freeze them up to 4 months. There are recipes and tutorials for:

  • Basic Nut Butters
  • Raw Cashew Butter
  • Spiced Maple Pecan Butter
  • Homemade Vegan Nutella
  • Sunflower Seed Butter
— 2 days ago with 892 notes

mashable:

Finally, a use for all those boxes of Lego sets you won’t let your parents get rid off.

[via]

— 2 days ago with 5721 notes
#dim 
americastestkitchen:

Healthy quiche with real cheese and real bacon? Give our Low-Fat Quiche Lorraine a try this weekend. 

americastestkitchen:

Healthy quiche with real cheese and real bacon? Give our Low-Fat Quiche Lorraine a try this weekend. 

— 2 days ago with 68 notes
theantidote:

Cider Caramel Apple Pie
Tip: Let this cool completely before cutting. I always want to dive right in, but you have to let it set, otherwise you’ll have a watery mess. Enjoy!For the cider caramel:4 cups apple cider1/2 cup dark brown sugar1/4 cup unsalted butterFor the pie:5-6 cups sliced apple (gala or granny smith are best)1/2 cup brown sugar1/4 cup all purpose flour1 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon salt1 teaspoon vanilla1 cup cider caramel, warmed1 large egg, beatenFor the crust:(recipe from Martha Stewart)2 1/2 cups all-purpose flour1 teaspoon salt2 sticks unsalted butter, cold, cut into small pieces1/4 cup ice water, plus more if neededTo make the crust:In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.To make the caramel:Pour cider into heavy bottomed pot. Boil cider until reduced to 2 cups, about 20 minutes. Add butter & sugar, cook, stirring occasionally, until sauce thickens slightly and is reduced to 1 1/4 cups. Can be made 2 days ahead, transfer to bowl and keep refrigerated.To make the pie:Preheat oven to 350 F. Let pie dough rest on counter for 15 minutes. On a lightly floured surface, roll out dough into two 1/8 inch thick rounds. Press one round into lightly greased pie plate.In a large bowl, combine apples, brown sugar, flour, cinnamon, ginger, salt, vanilla, and caramel. Mix well. Spoon apples into pie plate. Cover with remaining crust. Cut 4 steam vents into top. Brush with beaten egg, and sprinkle with sugar & cinnamon.Bake until crust is brown and juices are bubbling, about 1 hour. Let cool before serving.
 

theantidote:

Cider Caramel Apple Pie

Tip: Let this cool completely before cutting. I always want to dive right in, but you have to let it set, otherwise you’ll have a watery mess. Enjoy!

For the cider caramel:
4 cups apple cider
1/2 cup dark brown sugar
1/4 cup unsalted butter

For the pie:
5-6 cups sliced apple (gala or granny smith are best)
1/2 cup brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla
1 cup cider caramel, warmed
1 large egg, beaten

For the crust:
(recipe from Martha Stewart)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed

To make the crust:

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

To make the caramel:

Pour cider into heavy bottomed pot. Boil cider until reduced to 2 cups, about 20 minutes. Add butter & sugar, cook, stirring occasionally, until sauce thickens slightly and is reduced to 1 1/4 cups. Can be made 2 days ahead, transfer to bowl and keep refrigerated.

To make the pie:

Preheat oven to 350 F. Let pie dough rest on counter for 15 minutes. On a lightly floured surface, roll out dough into two 1/8 inch thick rounds. Press one round into lightly greased pie plate.

In a large bowl, combine apples, brown sugar, flour, cinnamon, ginger, salt, vanilla, and caramel. Mix well. Spoon apples into pie plate. Cover with remaining crust. Cut 4 steam vents into top. Brush with beaten egg, and sprinkle with sugar & cinnamon.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool before serving.

 

(via quirkyme)

— 2 days ago with 57 notes
foodopia:

biscuit pizza crust: recipe here

foodopia:

biscuit pizza crust: recipe here

— 2 days ago with 419 notes
foodopia:

pink ombre cake: recipe here

foodopia:

pink ombre cake: recipe here

— 2 days ago with 165 notes
foodopia:

feta and chive sour cream scones: recipe here

foodopia:

feta and chive sour cream scones: recipe here

— 2 days ago with 247 notes
foodopia:

auntie anne’s pretzels: recipe here

foodopia:

auntie anne’s pretzels: recipe here

— 2 days ago with 414 notes
foodopia:

lemon cranberry scones: recipe here

foodopia:

lemon cranberry scones: recipe here

— 2 days ago with 252 notes