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A ridiculously simple "Devil's Food" style cupcake recipe baked up incredibly flat - unnerving to say the least when you're expecting nice domed tops - but I took a bowl's worth of frosting, a piping bag and a giant star tip and made the ugly ducklings into proverbial elegant swans.
The crowning glory was that I made these for my notoriously picky sister... and she declared these cupcakes "delicious chocolatey goodness". High praise indeed!
Full disclosure: giraffes were my favoritest animal ever as a kid! So I turned that love into puzzle patterns and fruit for the warmer months. I'm reworking this puzzle giraffe into a screenprint too.
I may have found my nature muse in Hocking Hills. Everything about that area seemed to make each picture full of mystery, truth, exploration, hope, fantasy. This was taken on the Ash Cave trail (a very short and simple trail into an enormous cliff/overhang. Haunting).
If you look real close, you can see the kids in the lower left (by the tree trunk) walking up into the area (it definitely helps in understanding the scale).
Stumbled upon this cute lil treasure the other day! Great food & i heard the icecream is amazing, so we will def be back!
Nachos made with mini sweet peppers instead of tacos shells, Gluten-free, grain free and ketogenic. food photography and recipe ideas by Jackie Alpers for the FoodNetwork.com Get the recipe: www.foodnetwork.com/big-game/big-game-parties/10-ways-to-...
Pismo Beach, California - March 25, 2019: Sign for Dinosaur Caves Park, a coastal park with scenic views and playground equipment for children
things to do with ice cream cones, ideas from Food Network Kitchens, food photography by Jackie Alpers. sweet multicolored popcorn served in a waffle cone dipped in white chocolate and sprinkles www.foodnetwork.com/recipes/packages/comfort-foods/comfor...
Spicy leaf chips in autumn colors served with cheese for Thanksgiving appetizer | my recipe is available here blog.foodnetwork.com/fn-dish/2014/11/fun-thanksgiving-pro...
Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
High Altitude (3500-6500 ft):
Bake 15 to 19 minutes.