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Delicous homemade Chocolate Chip Cookies. Be sure to visit our website www.fulcrumimaging.com and follow us on Twitter @fulcrumimaging. Toronto Food Drink and Product Photography by Fulcrum Imaging Studio. Copyright 2015
This is my favorite time of the year, it's soup season! My wife and I enjoy making homemade soups for lunch and dinner.
This is just a soup I whipped up here with great northern beans, a smoked ham hock, chicken stock, carrots, yellow onion, garlic, celery, fresh thyme, bay leaves, black pepper and cumin.
I'm going to let this all cook together slowly and love each other for the next few hours. The house is starting to smell great already
Eating well means feeling well, that's why I make almost everything from scratch. And, I think it tastes better too. Read the labels on those processed packaged foods, I think it will surprise you how unhealthy they are. I think so many of us have lost sight of the fact that food can be medicine, and what we choose to put into our mouths should be well through out.
People. I made homemade marshmallows! And they taste amazing.
Blogged: www.boastfulbaker.com/2012/01/30/making-marshmallows-is-m...
365: The 2018 Edition-Food
My Slow Food Creations
I made this pasta from scratch. I made a Vegan White Fettuccine Sauce for it. It was tasty.
I've blogged about my home canned tomato soup many times. It's one of my most popular posts, people are always writing asking the recipe and telling me how much they love the soup. It's one of the few things I can every year without fail. The first year I canned only 30 pints of it and it was gone way too soon. Last year I did 31 quarts and 7 pints and we only have 2 quarts left.
I use an old Squeezo to make my soup, this one was handed down to me by my mom. It's the one we used for applesauce & tomatoes growing up. It's a relic but still works great, and I love that it doesn't have any plastic parts. I love pulling it out, I even use the same block of wood on the counter that we used growing up.
chiotsrun.com/2010/09/16/stocking-the-pantry-with-tomato-...
Whoever invented thin crust pizza also just screwed up a regular pizza dough recipe, right? Bless their hearts.
Crispy whole wheat crust + sweet, zingy tomato sauce + salty, meaty olives + melt in your mouth peppers & cherry tomatoes = Cheese would only ruin this.
Mario Batali agrees, so kinda official: youtu.be/Pi2F0PQ_riw
Made from scratch, for Wil, because he went pouty at me when I said I was thinking about baking these.
This sooooo wasn't easy, I had quite a few problems including our oven that wouldn't bake properly etc. Grrrrrrr.
The top looks a little shiny but trust me, it's nice and fluffy on the inside. Phew!!! Such relief. Also, I used fresh blueberries! :D
Things I learned today:
1) I need a form baking thingie, so I'm going to get one this weekend (EDIT: got one!)
2) liquid butter. LIQUID.
3) Our kitchenmachine is my new best friend
4) My recipebook suuuuuuucks
5) ...but all in all, I'm not too bad at baking and I will keep up the practice :P
6) my shoulder is still a mess but keeping busy and using it actually helped a bit!!
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So lovely
Strobist Info
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If you're into Soul Food and you like Chicken and Waffles, Gladys Knight's Restaurant in Atlanta, Georgia is where you should go. But, since I'm in New Mexico, I made my own version of her signature dish. This is Cardamom Pancakes and Baked (not fried) Chicken. We had this for lunch and I think they are the best pancakes I've ever made. They rose up so big and were fluffy inside! I used Spelt Flour and Maple Sugar instead of white flour and sugar. That's why the pancakes are a darker colour. Stu said this was "GOOD!"
One Batter that magically seperates into three layers during the baking time: soft cake paired with a thick yet light custard and speckles of fresh, seasonal rhubarb. Get the recipe on the blog:
www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-ma...
and impress family and friends at the next get-together!
Creste di gallo Fresh Pasta with lemon and parsley #crestedigallo #crestepasta #freshpasta #floridapasta #gourmetfood #gourmet #pasta #homemade #sarasotadowntownfarmersmarket #sarasotamarket #sarasota #florida #sarasotaflorida #market #farmersmarket #delicious #ilovefood #ilovepasta #ilovefreshpasta #food #handmade #fromscratch #fromscratchwithlove
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Food
I haven't made Scalloped Potatoes in years. I thought it was time. We tasted it yesterday and it was yummy!
ODC-Love Is Power
The love of food is indeed powerful! This is my first Apple Pie in our new home! I made a Spelt Pie Crust and used Granny Smith Apples. We each had a dollop of whipped cream on top!
All you have to do to get Jenessa to whip one of these up for you is turn 90; easy.
p.s. That 2-layer chocolate cake is a flawless recipe from Doron Petersan's 'Sticky Fingers' Sweets' Cookbook. Chocolate Love Cake it is called and that it certainly is.
p.p.s. Earth Balance in your favourite frosting recipes. It's. The. Best.
p.p.p.s. Bonne fête Jeanette!
The Flickr Lounge
What could be better than Belgian Waffles made in your own kitchen with a little local Maple Syrup on top!
So I did a lot of bread baking back in early 08 but kinda burnt out on it. I loved the process but was always bummed out by the results. We got a new stove near the end of last year and I finally got around to using it to bake some bread.
The biggest switch was we went from gas -> electric oven specifically because we have had such bad results with gas ovens over the years. The annoying part of the switch was because the stove was dual-fuel we had to get a 240v line ran to the kitchen. Oh well. Day by day the effort and cost has been worth it.
I decided to try out a basic whole grain sandwich loaf from the Bread Baker's Apprentice that I have done before but really didnt enjoy at all. The previous attempt with our old oven was flat, had a 'raw' flavor (don't think the yeast really did its thing enough), lame crust and the crumb was limp and chewy.
This time I tried out the oven's 'bread proof' mode which offers a perfect 85degree temp that you can rise your bread in. this made rising the poolish (pre-ferment) and the main rise much easier vs a drafty cold PNW house in the winter. Loved this bread proofing mode and baked up both loves this afternoon.
After a couple hours of resting we cracked open one of the loafs. As my wife said 'wow, this is like, good normal bread'. The crumb was nice and moist, the crust was 'crusty' and flaky and the flavor was developed and tasty. Will probably be baking some more now.
update: got slashfooded: www.slashfood.com/2009/01/27/bread-success-feast-your-eyes/ :)
Individual Marbled Cakes: Sweet and sinful cake with a creamy ricotta vanilla filling and buttery whole wheat streusel - perfect for your valentine, family, friends or yourself alone!
Get the recipe on the blog:
aspoonfulofphotography.blogspot.de/2014/02/individual-mar...
I made the crab mixture and sauce yesterday. Today I made the crab cakes and had one on a sandwich with the sauce. Oh my goodness was that good! Not quite a Po Boy but pretty close!
www.instagram.com/sarah.scheffer
Please note delicious icing: cake ratio.
Guilt-free.
Mouthfuls and mouthfuls of frosting.
Creamy, light & fluffy frosting.
It's reminiscent of a thick mousse.
Spreads so easily: icing the entire cake took like a minute?
It tastes like chocolate and peanut butter. Smells like sweet sweet heaven.
It is full of fiber and protein.
It is made with 1 giant can of pumpkin purée.
Life is great.
Peanut Butter Chocolate Mousse-like Frosting
(Should make enough for a 3-layer cake if you are not icing-gluttonous like me)
1 can pumpkin purée (I used a 796 mL E.D. Smith)
3/4 cup creamy peanut butter (I used Kraft's Whipped)
3 cups icing sugar, sifted
1/3 cup cocoa powder, sifted
2/3 cup chocolate chips, melted
scant tsp almond extract (use vanilla if you prefer it)
In a large bowl start with your pumpkin and then slowly work all the ingredients in with a hand mixer. Blend. Blend. More ingredients. More blending. Whip it up. Try not to let it get too warm. Pop it in the fridge to set up before spreading it on your cake. I had mine cooling for about 20 minutes before I couldn't wait any longer..
78/365
A lovely apple pie, made from scratch by my amazing wife. We've been watching The Great British Baking Show, which I quite enjoy, aside from the fact that it often inspires my sweetheart to bake something wonderful! I assure you, it takes just as good as it looks.
ODC-I'm In Love
Well, it's no secret that I love good healthy food and I also love to prepare it. Today as every day, I got the ingredients together and made a meal that isn't from a box or a mix. I don't eat desserts from mixes either, too much sugar!!! I read labels, and what's in some of the food they sell in the stores is really scary! That's why I take the time to prepare my meals from scratch. I haven't had the flu in over 10 years, same with colds or other ailments. Who ever said you are what you eat was right!!!
So finally, I'm getting good at this. My new year's day cherry pie for 2017
featured a bourbon/rhubarb bitters/brown sugar/cinnamon/nutmeg/cayenne
pepper crust, with repeated spice presence in the cherries with almond and
chocolate extracts with a water-rhubarb bitters sprinkled lattice top.
Total, fucking, win: it's goddamn perfect.
Peanut Butter Cookies
Trying a new recipe today. The dough is in the freezer for 2 hours. I will remove it then slice it into cookies and bake.
Preheat owen to 325 F.
Butter and sprinkle with flour 2 small bread pans or one large.
Cream (room temp.) butter with sugar and egg.
When light add cranberries.
Mix together flour, baking powder and baking soda.
Add to cranberry mix, alternating with orange juice.
When mixed, stir in wallnuts.
Makes rather stiff batter.
Transfer into baking dish/es and bake for about 1 hour or until it passes the toothpick test :)
Your house will smell divine!
And if you do this on a rainy day it's even better :)
Ingredients:
1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired
Directions:
1. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
2. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
3. Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
4. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.