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ok so me + bordem + needle + knife + ink = tattoo
its says XVIII but its backwards i know its ament to be mirror image kinda thing
its gonna fade in a few weeks anyway
i have XVIIII on the other hip
they stand for XVIII : La Lune or the moon and VXIIII : Le Soleil or the sun its a tarot thingy
Look at how moist the fish is. Amazing. Done in a toaster oven because my stove doesn't have a clear glass so I can keep an eye on the cooking time.
Delicious homemade honey wheat bread. Recipe adopted from Tammy's Recipes.
Ingredients
1 cup warm water (110-115ºF)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Preparation
1. Combine first water, milk, oil, honey, brown sugar, and salt in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 1 hour.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 1 hour.
4. Bake at 350ºF for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm. Store leftover bread in an airtight bag or freeze until needed.
My homemade version of an oreo, finally filled and ready to be eaten.
Check out the recipe & my review on my blog: culinarilyobsessed.blogspot.com/2006/09/weve-come-long-wa...
My mommy makes all things delicious. These homemade donuts, eaten on a lovely fall day, are a perfect example.
I used my easiyo yoghurt maker to make *real* homemade yoghurt out of milk and a bit of yoghurt. And it worked!!
Dark blue/purple = hibiscus + orange peel
Yellow ochre = carrot greens + alum
Amber = onion skin
Dark green = African violet
Bright blue = copper oxide
Yum, yum, YUM!!!
1 can of chickpeas, rinsed and drained
2 tsp cinnamon (or more to taste)
1 1/2 cup oats
1 cup dried fruit (I used raisins, craisins, apples, and pineapples with no sugar added)
1/8 cup raw chopped walnuts
1/8 cup raw sunflower seeds
1/2 cup natural almond butter
1/4 cup natural flaxseed peanut butter
1/4 cup honey
2 tbsp ground flax seed
Preheat the oven to 375 degrees.
Mix the ground flax seed with 1/2 cup warm water, set aside to thicken. Toss the chickpeas in 1 tsp of the cinnamon. Roast for 10 minutes in preheated oven, stir around in the pan, then roast for 10 more minutes. Add the oats to the pan and bake for 5 more minutes, stirring the oats.
Stir together the almond butter, peanut butter, honey, and flax paste.
Combine the chickpeas, oats, dried fruits, and remaining tsp of cinnamon.
Pour the wet ingredients over the dry and stir to combine.
Press the mixture into a greased pan. I tried the 9×13 casserole dish and it was just a little too big, so go for an 8×8 if you have it. Really PRESS and PACK IN the mixture as hard as you can. Refrigerate until firm.
I would try any kind of dried fruits w/ no sugar added and maybe some rice cereal too if you want. I probably added more cinnamon than 2tsp and more nuts than 1/8 cup but those are some good places to start. ;) It’s definitely a recipe to have fun with!!
Homemade Turnip cake.
Meer lezen over rettich (daikon) of turnip cake of het recept om zelf turnip cake te maken? Surf naar: www.aziatische-ingredienten.nl.
Den made this vegan pizza using a whole wheat crust and used Ragu Chunky spaghetti sauce, whole olives, sliced mushrooms, onions and sliced artichoke hearts.
A delicious homemade chocolate hazelnut spread, a darker more adult Nutella.
Check out the recipe at Not So Lazy Sundays here
notsolazysundays.com/spreads-condiments/homemade-nutella/...
My four year old son has taken a keen interest in the construction of this project, asking me every morning if I've done anything new to the camera the night before (after he'd gone to bed).
Since he's so interested, I decided we'd paint it together. I had to draw the line though when he asked to paint the inside.
I've got at least one light leak I know of, due to shoddy workmanship. It's in the corner of the rear, where it meets the middle section, which makes it harder to fix. The area slides, so I can't just throw putty over it or something like that. I think some felt folded over as a sort of curtain will keep it out.
Not shown, a 'lens board' with a 1/2" hole in it, which will be for a pinhole. Once I've got it tested as a working pinhole camera - a heavily over-built pinhole camera! - I will build a lens or two for it. I've already ordered some lens elements from a surplus optical supply company.
And those finger prints on the front are sawdust from subsequent work on the plate holder, and they brush right off. We're not THAT sloppy. the pink paint on the front however is another story...
Built from plans in the book 'Primitive Photography' by Alan Greene.
The chocolate-peanut-buttery taste of Butterfingers are now at your fingertips with these Homemade Butterfinger Bars. The tender texture is similar to the crispy, crunchy store-bought version but in a much smoother form for enjoying.
The quick and easy process uses melted candy corn, yummy peanut butter, crushed corn flakes or frosted flakes stirred together and smoothed out in a rectangular pan then frozen. The tray of goodness is cut into bars and dipped into luscious, melted chocolate where they are placed on parchment to set. And, they’re perfect for pairing with a spicy summer barbecue.
Click here for more details www.simplecookingclub.com/homemade-butterfinger-bars-video/