quaedam:

atheism-:

brkfstschmrkfst:   DIY Veggies

Various plants (in no particular order) that you can regrow from the food you already have! Woot! Way to reuse and recycle! I constantly have green onions and celery growing. (And potatoes/sweet potatoes but that just because they decided to do that in my pantry) Do you guys regrow any of your food?

Apples- http://www.ehow.com/how_2135774_grow-apple-seeds.html

Tomatoes- http://www.ehow.com/how_5581958_grow-tomatoes-fresh-tomato-seeds.html

Potatoes/Sweet Potatoes- http://www.gardenguides.com/117543-plant-cuttings-potatoes.html

Green Onions- http://www.17apart.com/2012/02/how-to-grow-green-onions-indefinitely.html
http://tipnut.com/nifty-food-plants/

Leeks- same technique as green onions

Carrot Tops- http://www.gardeningknowhow.com/children-in-the-garden/grow-carrot-tops.htm

Pineapple- http://www.rickswoodshopcreations.com/Pineapple/pineapple.htm

Romaine Lettuce- Same technique as celery

Cabbage- Same technique as celery

Celery- http://www.17apart.com/2012/02/growing-celery-indoors-never-buy-celery.html

Avocado -http://www.thehungrymouse.com/2009/09/09/how-to-grow-an-avocado-tree-from-an-avocado-pit/

Lentils- http://foodstoragemadeeasy.net/2009/02/19/how-to-grow-sprouts/

Pumpkin- http://pinterest.com/pin/98375573080950437/

Ginger- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/

Garlic- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/

Bonus: Bok Choy - http://www.17apart.com/2012/02/how-to-regrowing-bok-choy.html

The regrowing-green-onions link in particular blows my mind. But also the celery! And leeks! (I just pulled mine up once they hit the right size, used ‘em and threw out the roots—should’ve tried regenerating them like this…though possibly it’s just too hot now for that to work.)

(via hdsena)

obsessionist:

Mixed Berries Frozen Yogurt Recipe

Ingredients 

• 4 cups of mixed berries - I used frozen strawberries and blueberries
• 8 tbsp of sugar
• 1/4 cup of water
• 1 1/2 tbsp of cinnamon - use less if you don’t like it
• 1 kg (4 cups) of Greek-style yogurt

Method

1. Put the berries, sugar, water and cinnamon into a medium saucepan and cook over medium heat until it reduces to a thick syrup. 

2. Using a hand blender, blend the berry syrup until the desired texture is achieved. If you don’t like the seed, you can strain them. Set aside to let it cool. 

3. Mix the yogurt with the berry syrup/puree. Pour the yogurt mix into the ice-cream and freeze according to the manufacturer’s directions which normally takes about 20-25 minutes.

(via ifyousuhmell.blogspot.com)

Mmm berry froyo. I would even try this out with canned/bottled peaches with the syrupy goo goodness (but easy on the goo).

gastrogirl:

phyllo pie with spinach, goat cheese, and walnuts.

(via bata668)

smilingfork:

Red Velvet Cheesecake Cookies

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

Cookies:

• 1 box red velvet cake mix
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract

Cheesecake Filling:

• 4 oz cream cheese, at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Drizzle:

• 1 1/2 cups white chocolate chips, melted

Directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

(via stereksextape)

truebluemeandyou:

DIY Heart Shaped (or PAC-Man shaped?) Cupcakes without an Expensive Specialty Pan. Really good trick for getting the heart shape at Six Sisters’ Stuff here.