“S.O.P.A and P.I.P.A are the enemies of the free internet. Do not allow governmental chaperoning.” Design is based on the “Laughing Man Symbol” designed by Paul Nicholson for Ghost in the Shell.
Its true.
Gainer game shows with a reality show twist? Why not?
I just whipped this up a little while ago. I felt it was semi-appropriate—I mean, it is food.
White Chocolate Bread Pudding
Ingredients:
2 cups whole milk
1 cup granulated sugar
1-3/4 quarts heavy cream
1-1/4 lbs. white chocolate, chopped
4 eggs
14 egg yolks
1 loaf day old French bread, cut into 1 inch slices
Directions:
Preheat oven to 350°F. Heat milk, sugar and all but 1/2 cup cream in a heavy saucepan over medium heat until the mixture just begins to bubble around the edges. Do not boil. Remove from heat. Stir in 10 ounces white chocolate until melted. Let cool 10 minutes. Lightly beat whole eggs and egg yolks in a bowl. Beat cream mixture into eggs in a slow and steady stream. Arrange half the bread slices in a 9x13 inch baking dish. Pour half the egg mixture over bread. Press bread with the back of a spoon until soggy. Pour in remaining egg mixture. Cover pan with foil and bake 1 hour. Remove foil and bake another 30 minutes, until pudding is set and golden. Meanwhile, bring remaining cream to just a boil in a heavy saucepan. Remove from heat and stir in remaining white chocolate until completely melted. Serve over bread pudding.
*calories 763, fat 57.3g
How I feel after coming home from snack shopping..
Coconut Cookie Bars Ingredients: 1/2 cup unsalted butter 2 cups graham cracker crumbs 6 ounces semisweet chocolate chips 1-2/3 cups sweetened condensed milk 1 cup chopped walnuts 1 cup coconut Directions: Preheat coven to 350. Place butter in 9x9 pan and inside the oven to melt. Remove from oven and spread butter evenly throughout the pan. Sprinkle down graham crackers and press down firmly to create a crust. Sprinkle chocolate chips over crust. Then pour condensed milk over the chips; sprinkle on nuts and coconut. Bake for 15 minutes or until coconut is golden brown. Cool, cut, and serve.
Dad’s Apple Dumplings
Ingredients:
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16
inches. Cut into 6 square pieces. Place an apple on each pastry square with
the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of
butter in the opening of each apple; reserve remaining butter for sauce.
Divide brown sugar between apples, poking some inside each cored opening
and the rest around the base of each apple. Sprinkle cinnamon and nutmeg
over the apples. With slightly wet fingertips, bring one corner of pastry
square up to the top of the apple, then bring the opposite corner to the top
and press together. Bring up the two remaining corners, and seal. Slightly
pinch the dough at the sides to completely seal in the apple. Repeat with the
remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved
butter. Place over medium heat, and bring to a boil in a large saucepan. Boil
for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in
a dessert bowl, and spoon some sauce over the top.
Mom’s Sweet Potato Pie
Ingredients:
(1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.