wehavethemunchies:

(via Glazed Donut Hole Brownies | Picky Palate)

wehavethemunchies:

Cara Mia Cream Pie (by fidgety gibit)

wehavethemunchies:

Champagne Cupcakes for Two (by tlboyd05)

hellyeahrecipes:

Grapefruit Tart with Shortbread Crust

Ingredients for the crust

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners’ sugar
• 2 large egg yolks, room temperature
• 2-3 teaspoons heavy cream

Ingredients for the filling

• 4 large egg yolks
• 1 can sweetened condensed milk
• 2 teaspoons grated grapefruit zest
• 1 teaspoon grated lemon zest
• 1/2 cup freshly squeezed grapefruit juice (preferably Ruby Red)
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/8 teaspoon salt

1. Prepare the crust first. Whisk together the flour and salt in a medium bowl and set aside. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar on low until light and well blended.
2. Add the eggs yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the flour and mix until almost blended. Slowly add 2 teaspoons of cream, checking if the dough has come together. If it is still a bit dry, add the rest. Stop mixing as soon as there is no longer flour visible.
3. Turn the dough out onto a piece of plastic wrap, using the wrap to shape the dough into a flattened disk. Wrap tightly, then refrigerate for 1 hour.
4. After the dough has chilled, lightly flour your work surface. Roll out the dough into a 1/4-inch thick circle, about 12 inches in diameter. On a parchment-lined baking sheet, drape the dough over a 9-inch flan ring, fitting the dough gently and pressing it into the edges. Chill the dough for 10 minutes.
5. Using a sharp paring knife, trim the dough so that it is flush with the rim. Return the tart shell to the refrigerator for 30 minutes to firm up and chill thoroughly.
6. Preheat an oven to 375°F (190°C). Line the tart shell with parchment, allowing a 1-inch overhand. Fill lined shell with pie weights and bake until the pastry’s edges are beginning to colour, about 15 minutes. Remove parchment and weights, using the overhang of paper to assist. Continue baking until the pastry is light golden all over, about eight minutes more. Remove from the oven and transfer to a wire rack to cool completely (still on parchment lined baking sheet).
7. Turn the oven down to 350°F (175°C).
8. In the bowl of a stand mixer with the whisk attachment, or in a medium bowl with a hand mixer or whisk, beat the yolks on medium-high speed until fluffy and pale, about 3 minutes. Add condensed milk, zests, juices and salt, and beat to combine, scraping down side of bowl as needed.
9. Pour the filling into the cooled prepared tart shell and bake until just set, about 10 minutes. Still on its parchment, transfer the tart to a wire rack. Cool completely, then loosely cover in clingfilm and refrigerate for at least 1 hour or up to overnight.
10. Allow the tart to sit at room temperature for about 10 minutes before serving; remove the flan ring and garnish with some softly-whipped cream, crème Anglaise or simply with a dusting of confectioners’ sugar.

wehavethemunchies:

(via Riciollina – Nutella and Meringue Tart | bella nutella)

wehavethemunchies:

(via Banana Nutella Cream Pie | bella nutella)

hellyeahrecipes:

Roasted Ratatouille with Crispy Chives

• 2-3 medium tomatoes
• 1 large eggplant
• 3-4 small zucchini or yellow squash (2 if they’re larger)
• 1 large red onion
• 3 garlic cloves
• A generous handful of fresh chives
• Olive oil, sea salt and fresh ground pepper

1. Preheat your oven to 400°. Slice the tomatoes into quarters and place on a baking sheet. Drizzle with about a tablespoon of good olive oil, sprinkle with a bit of salt and a few grinds of fresh pepper. Place pan in hot oven and roast, watching carefully, until the tomatoes begin to soften and the skins wrinkle. You want them to retain much of their shape, but release some of their luscious juices. Remove the pan and allow them to cool, then slip the skins off.
2. Dice the zucchini and eggplant, slice the onion and crush the garlic, placing all of these on two baking sheets. Drizzle with a bit of olive oil, add salt and pepper and roast until the vegetables begin to soften, about 15 minutes. Stir carefully, then return pan to oven for about 10 more minutes. Scatter chives over the top of the vegetables, then roast about 10 minutes more, or until the chives are crisp and toasty, but not black and charred. Remove pans and allow vegetables to cool.
3. In a large bowl, combine tomato (with any juice from the roasting pan), eggplant, zucchini, onion, garlic and about a third of the crispy chives, reserving the rest for garnish. Gently mix together, taste and season with more salt and pepper if desired. The ratatouille can be eaten as is, warm or at room temp. For deeper flavor, chill the mixture overnight, and allow to warm to room temp the next day before serving.

hellyeahrecipes:

Avocado Fries

• oil for frying
• 2 Avocados
• 2 Eggs, beaten
• 1 and 1/3 Cup Bread Crumbs
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon salt
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce

• 5 Tablespoons Mayonnaise
• 3 Tablespoons Fresh Cilantro, chopped
• Juice from 1/2 of Lemon

1. In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.
2. For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

Dear god! Must try!