Tongue Ticklr

gastrogirl:

mango cream tres leches cake.

gastrogirl:

easy chocolate and oreo tart.

(via asfierceaslions)

gastrogirl:

inside out caramel apple slices.

gastrogirl:

no bake strawberry cheesecake.

delishytown:

Pistachio Crusted Tilapia, Kale & Baby Fennel Salad and Roasted Tomato Relish

This was our dinner last night and it was delicious. The fish was crunchy, flaky, pesto-y and scrumptiously delightful.  And so many garden veggies on the side made me feel like some kind of health superstar. I’m not. I’m making peanut butter cookies for breakfast.

The kale, Meyer lemon, fennel, cherry tomatoes and parsley all came from our garden. The red kale & fennel volunteered because I let them go to seed last summer. The seeds drop off the plant on a windy day and find a nook in the soil, then they germinate when it starts raining. You can tell by the way the seedlings look that they’re not weeds.

I bought the Meyer lemon tree when we first moved to California. It lived in a big container on our back porch for a long time. When we moved to this house, we planted it in the ground. It’s the best tree ever. The blossoms smell sweet and wonderful and then become delicious lemons that are a cross between a tangerine and a lemon.  If you live in a warm climate and have a sunny yard, please plant a dwarf Meyer lemon tree. You’ll be happy you did!

For the Pistachio crusted Tilapia: In a food processor, crumb 1 cup pistachios, 1/2 cup bread crumbs, 2 smashed garlic cloves, and 4-5 large fresh basil leaves (or 1 tblsp dried basil.) & Salt and pepper. Remove to a shallow dish.

Butter a cookie sheet. Heat the oven to 425.

Scramble an egg in another shallow dish. Dust the tilapia filets with some rice flour. Dredge in the egg. Coat with the pistachio crumbs and place on the cookie sheet. Dot with little bits of butter and bake at 425 for 15 to 17 minutes.

For the kale salad: wash and chop a big handful of fresh kale, thinly slice baby fennel and chop some fresh parsley.  Zest one Meyer lemon and then juice it into a cup. Whisk in 1/2 tsp honey, 2 tblsp olive oil, and a splash of red wine vinegar. Season with salt and pepper. Toss it all together.

For the tomato relish: Chop cherry tomatoes in half, slice two garlic cloves, julienne 3 or 4 basil leaves. Drizzle with olive oil, season with salt and pepper and bake for 15 minutes at 425.

gastrogirl:

4-ingredient chocolate raspberry ice cream.

gastrogirl:

ultra rich chocolate and orange fudge cake.

delishytown:

Dutch Baby

This is also called a German Pancake and it’s very easy. It comes out light and buttery, dusted with powdered sugar and lemon. You can garnish this any way you like.

This recipe serves 3 -4 people. It calls for simple ingredients that you probably already have. It can be served for breakfast, brunch, lunch or dessert.

Heat oven to 450. Put a cast iron skillet or any baking dishes you’re using in the oven to get them hot. Add 2 tblsps butter to the cast iron skillet and a tsp or so to any other baking dishes. 

 Once the pans heat up and the butter melts, remove from oven & swirl the melted butter to coat the sides.

* Add the melted butter to the batter in the blender.  Return baking pans to the oven for a minute. 

* For the batter: In a blender,  quickly blend 4 eggs, 3/4 cup milk,  1/2 tsp vanilla extract, the 2 tblsp melted butter, and 2 tblsp sugar. Now sift in 3/4 cup all purpose flour, a dash of salt, a pinch of cinnamon, 1/2 tsp baking powder. Blend for 30 seconds, scrape down the sides, the batter should be smooth.  

Let the batter rest for about 15 minutes. You can mix the batter first, then heat the oven.

Remove the hot pans from the oven, fill 1/2 way with the batter, it should sizzle a little. 

 Return to the oven and bake for 15 to 18 minutes until poofy and golden. The pouf sinks as they cool, it’s supposed to. Serve with powdered sugar, fruit, and a squeeze of lemon or tangerine juice. Yum!

 (For a smaller serving, reduce amounts to 1/2 c flour, 1/2 c milk, 1/4 tsp baking powder, 1-2 tblsp butter, 2 eggs and only one skillet.)

llustre:

Now there’s no excuse! (Via homeshoppingspy.wordpress.com)

(via areagua)

estimfalos:

My Cuppa Mugs by Suck UK

” This mug has been created for tea & coffee lovers who crave the perfect cuppa every time they boil the kettle. Equipped with a colour matching guide on the inside to get your brew to just how you like it, from milky to builders brew and black. “

(via palegirlinthecity)

gastrogirl:

kiwi eton mess.

charzblue:

Natural Red Velvet Cake

(via livingalifeinflower)

gastrogirl:

quinoa-stuffed acorn squash rings.

gastrogirl:

chocolate orange cream cheese brownies.

americastestkitchen:

Looking for an easy holiday gift? Transform a cheap bottle into luxurious, ruby red wine jelly.

(Source: americastestkitchenfeed.com)

(via unboundeddomesticity)