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The kitchen

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The kitchen

Post by Danna on Thu Jun 29, 2017 4:48 pm

Share your best recipes!! Eating

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Re: The kitchen

Post by Danna on Fri Jun 30, 2017 8:06 pm

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Re: The kitchen

Post by Danna on Sat Jul 15, 2017 7:20 pm

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Re: The kitchen

Post by WaterBaby on Sat Jul 15, 2017 8:07 pm

Butternut squash and black bean tacos:

1 bag of butternut squash (you can get them from wal mart)
1 9oz (i think) can of black beans
salt, pepper, and ground cumin
diced onions (optional)
1/4 cup of water
taco shells or tortillas

K so what you do is oil a pan and saute' the onions first if you want them, then you pour the bag of butternut squash in it and let them cook until they're soft. While they do that, sprinkle some salt, pepper, and cumin to your liking on and stir all that around. Once the squash is soft, drain the beans and pour them into the pan, and then add the water. Let that cook for a few minutes, or until the water has been absorbed for the most part. Aaaand then you're done.

I like to eat mine with spinach and feta cheese, but you can add whatever you think would work well with it.
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Re: The kitchen

Post by just.beth on Fri Jul 21, 2017 9:03 am

not for the faint of heart, and I don't recommennd eating more than one at a time. but they are soooo good Surprised

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies!

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Ingredients

  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling

Instructions

  1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
  3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
  4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
  5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
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Re: The kitchen

Post by Danna on Sat Jul 29, 2017 6:35 pm

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Re: The kitchen

Post by Danna on Fri Aug 11, 2017 8:13 pm

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Re: The kitchen

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