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• 13 Spooktacular Halloween <b>Recipes</b> From Pinterest
• Baked Pasta | <b>Recipe</b> Girl
• Great British Bake Off champion John Whaite&#39;s <b>recipe</b>: Peanut butter <b>...</b>
• From The Mailbox: 5 Tips on Perfecting Pancakes {<b>Recipe</b>: Fluffy <b>...</b>
• <b>Recipe</b>: Herb Pancakes Filled with Grilled Tenderstem, Shallots and <b>...</b>

13 Spooktacular Halloween <b>Recipes</b> From Pinterest Posted: 14 Oct 2013 03:06 AM PDT What's This? By Amy-Mae Elliott2013-10-14 10:03:44 UTC Halloween is a great time to get creative in the kitchen, especially if you have kids, or you're throwing a monster bash and need to feed a whole group of ghoulish guests. We turned to Pinterest for inspiration and found 13 creative recipe ideas, both savory and sweet, to impress your visitors. See also: 10 'Body Parts' You Can Buy Online While some of the recipes do fall into the aspirational category (good luck recreating them!) others are spine-tinglingly simple for the less culinary gifted among us. Take a look at the pins we've picked below. In the comments, share any other hauntingly delicious Halloween delicacies that have caught your eye this year. 1. Halloween Cupcakes Not for the kiddies, these sugar glass cupcakes are great for grown-up gatherings. 2. Puking Pumpkin Yes, it's childish, but it works. 3. Mini Bat Cheese Balls These bat cheese balls are so adorable, your guests won't want to eat them. 4. Swamp Juice Use a food-safe rubber glove to make a life-sized, disembodied hand to grace your punch. 5. Pretzel Stick Spider Webs Simple but effective, kids can help make these edible webs. 6. Mummy Toast We know what we're having for our Halloween lunch. 7. Witch's Fingers Done well, these will look amazing on your buffet table. 8. Halloween Stuffed Peppers Make cute mini pumpkins to fool the kids into eating some vegetables. 9. Ghost Meringue Cupcakes These ghost meringues would work just as well without the cupcake base. 10. Graveyard Taco Dip Perfect for feeding a crowd, this recipe gives an innocent bowl of dip a marvelously macabre makeover. 11. Yummy Mummies This clever concept works on hot dogs and sausages of all sizes. 12. Dead Man Burger Brilliant usage of condiments brings this dead man burger to life. 13. Monster Cake We can just envision the "nailed it" fails from people trying to recreate this awesome cake, but if you're talented in the kitchen, then give it a go — and send us a pic when you do! Image: Flickr, Kristel Jax Topics: cooking, family and parenting, Family & Parenting, Halloween, Home, Lifestyle, pinterest, recipes

Baked Pasta | <b>Recipe</b> Girl Posted: 14 Oct 2013 03:01 AM PDT 0 Comments / Leave a Comment » This Baked Pasta recipe utilizes whole wheat pasta, ground turkey and plenty of cheese. There's an old saying in our house… "If there is nothing for dinner, then pasta is what's for dinner." Seriously, sometimes I get caught at 5 o'clock without any plans to feed my family a good dinner, and pasta is an acceptable fallback. I try to keep things like ground beef, turkey and sausage in the freezer, jars of marinara and different varieties of pasta in the pantry, some veggies in the crisper, and plenty of cheese in the much-loved cheese drawer. If I have these basics available, whipping up a quick pasta meal is not a problem. My friend Maria from the blog Two Peas and Their Pod recently shared a brand of whole wheat pasta with me that she loves: Delallo. I hadn't tried it before (my boys usually say they don't care much for whole wheat pasta) so I picked up their whole wheat shells at my local market and decided to give them a shot. It turns out the whole wheat shells worked perfectly in this recipe- combined with sauteed onions, ground turkey, marinara and a very flavorful Monterey Jack cheese. I asked my boys if they liked the pasta, and they actually said that they LOVED the pasta. Then I broke the news that it was whole wheat. They enthusiastically agreed that I can make Delallo whole wheat pasta for them any time. I'm so happy I found this brand. Oh yeah, and this isn't a sponsored post or anything, I'm just sharing a brand that you might like to try too. Print Recipe Save Recipe Cheesy Turkey Baked Pasta Yield: 4 generous servings Prep Time: 20 min Cook Time: 20 min Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 2 large garlic cloves, minced 1/4 teaspoon red pepper flakes 3/4 pound ground turkey (10% fat) 4 cups cooked whole wheat pasta shells (see *Tips below) 2 1/2 cups marinara sauce (bottled or homemade) 1/4 cup chopped fresh parsley 1 1/2 cups shredded Monterey Jack cheese (divided) 1/4 cup grated fresh Parmesan cheese Directions: 1. Preheat the oven to 375 degrees F. Spray a 3-quart casserole dish with nonstick spray. 2. In a large pan, heat the oil over medium-heat and add onion, garlic and red pepper flakes. Saute until onions have softened, about 4 minutes. Crumble in the ground turkey and cook until the turkey is browned, about 5 minutes. Stir in the pasta, marinara sauce and 1 cup of the cheese. Spoon the pasta mixture into the prepared dish. Sprinkle remaining 1/2 cup of cheese on top and the Parmesan cheese too. 3. Bake until cheese is melted and bubbly, about 20 minutes. Tips: 0 Comments / Leave a Comment » Posted by Lori Lange on October 14, 2013

Great British Bake Off champion John Whaite&#39;s <b>recipe</b>: Peanut butter <b>...</b> Posted: 14 Oct 2013 02:37 AM PDT Jump to Content Jump to First Navigation Jump to Second Navigation

From The Mailbox: 5 Tips on Perfecting Pancakes {<b>Recipe</b>: Fluffy <b>...</b> Posted: 14 Oct 2013 02:33 AM PDT Oh wow, I've just realised the last FTM post was more than a year ago! From then till now, I still have been receiving queries, but have opted to answer them directly via e-mail, etc. Having posted quite a bit of pancake photos on Instagram as of late had inevitably garnered pancake queries, mostly along the lines of "Why are my pancakes always dense?", "I always burn my pancakes!", and "My pancakes look cooked, but the insides are raw". So, if any of the aforementioned statements sounds like you on a not-too-good day, here are some perfecting pancake pointers (yes, I do love my alliterations). If you're a bona fide Pancake Master, just scroll all the way down for the recipe of these refined sugar-free fluffy wholewheat oat pancakes (yes, they're wholewheat AND fluffy!). Suffice to say, my search for the perfect oat pancakes has ended here. In the meantime, keep those questions coming in, and drop me an e-mail (address on my profile), or a note on Twitter or Instagram! Tip #1: Separate the eggs. Even though not explicitly mentioned in a pancake recipe, take to the habit of separating your eggs. Mix the yolk(s) with your wet ingredients, and continue with your pancake batter as directed. In a separate bowl, whisk the white(s) until stiff peaks, then fold it gently into the prepared batter as a final step just before you ladle onto the griddle. It really just takes one extra step, but what a huge step it is in demarcating between a dry pancake and a light and fluffy one. Tip #2: Do not overmix. Much like muffins, you must resist the urge to beat the batter to death. Repeat after me, "Lumps are okay. Lumps are okay. Lumps are okay.", each time you see little lumps of flour in your batter. They will sort themselves out once they hit the pan, trust me. Mix the wet ingredients with the dry ingredients until just combined. Overmixing develops the gluten in the flour, resulting in a dense pancake. Tip #3: Find the perfect temperature. This is arguably the toughest part of pancake making, besides deciphering the right flipping moment. Too high a temperature, the pancakes burn with gooey raw insides; too low a temperature, the pancakes have an uneven browning and takes ages. I have had my fair share of burnt pancakes, especially when I'm complacently multi-tasking in the kitchen, or trying to entertain a 19-month-old's seemingly endless "What's that?" questions. Every stove is different, but you should always go on the lower end of the medium heat. It will take some time and patience on your part, but it ensures even browning and cooking. Tip #4: Grease, not flood. When the pan is nice and hot, grease with either a cooking spray, or lightly brush it with melted butter. You can also drop about less than a tablespoon of butter onto the pan, and swirl it around if you prefer. What I personally do (when I can't find a brush) is melt my butter, set it aside in a bowl, scrunch up a tissue, dip into the melted butter and coat the pan with it. That's how little of a coat of grease you'd want to ensure your pancakes don't stick, not flood it with a thick layer of oil to get deep-fried pancakes. Tip #5: Look, wait and flip! One of the common problems I hear is not knowing when to flip the pancakes, resulting in the pancake breaking apart upon flipping. When your temperature's right, and the pan's greased nicely, upon ladling the batter, all you have to do is look at the surface of the pancake. When you see a bubble appearing on the surface, wait. When you see more bubbles appearing on the surface, wait just a teeny tiny bit longer. When you see some of these bubbles popping, slide your spatula under, and confidently flip it. Ta-dah! Fluffy Wholewheat Oat Pancakes with Fudgy Chocolate Date Glaze For the wholewheat oat pancakes: 1/2 cup greek yoghurt 1/2 cup organic rolled oats 1/4 cup milk (+ 1-2 tablespoons) 1 egg 1 tablespoon extra-virgin olive oil 1 tablespoon honey 3/4 cup whole wheat flour 1/4 teaspoon baking soda 1 teaspoon baking powder In a small bowl, combine the greek yoghurt and rolled oats. Cover with a clingwrap, and leave in the fridge overnight. The next morning, whisk together the yoghurt-oat mixture, milk, egg, oil and honey in a large bowl. Stir the remaining ingredients together in a medium bowl, then add to the wet ingredients and mix gently. If the batter seems too thick, add a tablespoon or two of milk. Heat a griddle and spray with nonstick spray, or grease with melted butter. Ladle out 1/3 cup of batter for each pancake (1/4 cup for pikelets) and cook until golden brown on the bottom. Flip and cook an additional 2-4 minutes, or until golden both sides. Serve warm with maple syrup, homemade date syrup, or top with strawberries and the following rich fudgy chocolate date glaze. For the chocolate date glaze: 1 cup dates, pitted 1/2 cup boiling water 1/4 cup unsweetened cocoa powder Place the dates in a blender, or food processor. Pour boiling water over dates and let sit for 10-15 minutes or until the dates are very soft. Blend water and dates on high until smooth. Stir in the cocoa, and salt. At this point, you may use it immediately, or leave in the fridge for an hour to thicken up. Like this: Like Loading... .

<b>Recipe</b>: Herb Pancakes Filled with Grilled Tenderstem, Shallots and <b>...</b> Posted: 14 Oct 2013 02:22 AM PDT Recipe: Herb Pancakes Filled with Grilled Tenderstem, Shallots and Gruyere Cheese Sauce 10:10am Monday 14th October 2013 in Food Recipe: Herb Pancakes Filled with Grilled Tenderstem, Shallots and Gruyere Cheese Sauce Serves: 4 Prep time: 45 minutes Cooking time: 35 Minutes You'll need: For the Shallot Confit: 400g peeled shallots 100g butter For the Pancakes: 2 eggs 100g flour 150ml milk 10g parsley 10g chives 10g chervil For the Béchamel: 50g butter 50g flour 500ml milk 1 Shallot 2 cloves 50g Dijon mustard 50g Gruyere cheese - grated 250g Tenderstem broccoli 50g Gruyere cheese - grated Baby watercress leaves What to do: To make the shallot confit, finely chop the shallots, place the butter into a pan and melt, then add the diced shallots. Season with sea salt and pepper and cook slowly on a low heat not allowing them to colour. Cook for 30 minutes until they are very tender. Make your basic pancake batter well ahead of time by mixing the eggs with the milk then adding the flour and beating until velvety smooth.  Add the chopped herbs and allow to rest for 30 minutes. Then make your pancakes.  In a hot non stick pan add a small knob of butter and once melted add enough batter for one pancake.  Cook for 2 minutes on each side. Allow 2 per person, keep these in between layers of greaseproof paper until required. To make basic Béchamel sauce. Cut the shallot in half and then stick the bay leaf to one half of the shallot with the cloves. Place the milk and shallot in a pan and warm up. Make a roux with butter and flour, add your hot milk to the roux and beat with a whisk until nice and smooth, season with salt and pepper then add ½ the cheese and the mustard to finish it with, leave in the pan until required. Blanch the Tenderstem in boiling salted water for 2 minutes and then refresh by placing in ice cold water, then allow to drain on kitchen paper. In a clean bowl add ½ the shallot confit and 1/3 of the béchamel sauce, now add the drained Tenderstem, check the seasoning and adjust if necessary. You can if you like chargrill the Tenderstem to give an extra dimension of taste. Roll each piece of Tenderstem, along with the sauce and shallots into a pancake and place in to an oven proof dish ready to warm up. Cook at 180c for 8-10 minutes, checking they are hot on the inside. To serve: Remove the hot pancakes from the dish and place 2 per person in the centre of hot plates. Pour the remaining sauce over the pancakes then add the remaining shallot confit. Garnish with grated gruyere and baby watercress leaf. Submitted by www.UKshallot.com

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