Crepes 101

Crepes often break or come out chunky: well, here's a video from the Cooking.com channel that teaches you exactly how to go about making the perfect crepe.

Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce

Spaghetti squash is amazing for side dishes, or, in this case, the main course.  From the website Two Peas & Their Pod, here is the URL for a mouth-watering, baked spaghetti squash with creamy roasted red pepper sauce dish:

http://www.twopeasandtheirpod.com/baked-spaghetti-squash-with-creamy-roasted-red-pepper-sauce/

For more great recipes, check out the Two Peas & Their Pod website.

Baking Hard-'Boiled' Eggs Using a Muffin Tin

I've got you wondering: how is it you bake hard-'boiled' eggs? Well, here it is!  Written by David Galloway, here is a snippet out of the article he wrote on Lifehacker (I DID NOT write this; see the URL for the website at the bottom of the post):

"Hard cooking eggs in your oven works well largely because instead of watching over a huge pot of water and using an egg timer you just need to place your eggs in the muffin tin, place them in an oven at around 325 degrees Fahrenheit for 30 minutes, and then put the eggs in ice water for 10 minutes to cool down."

URL for the full article: http://lifehacker.com/5949549/bake-hard-boiled-eggs-using-muffin-tins

Strawberries with Cream Cheese Filling

Want a cool new recipe that's easy to make, yet delicious? Well, I got this one from About.com, and I recommend you give it a try before winter starts up again! Here's the link:

http://southernfood.about.com/od/strawberries/r/bln207.htm

Recipe five: Strawberry Mousse

Finally, a recipe!  I was in the mood for mousse, and what would be a better flavour than strawberry?  

You'll need:

Strawberries

A pack of plain gelatine 

Water

Cream

Sugar

Place 1 cup or so (depending on how much you plan on making), of water, into a pot, and set it to boil. Mash up the strawberries, but make sure to keep the juice and from the strawberries.  Add the juice to the pack of gelatine, and stir.  

Once the water comes to a boil, pour it into the gelatine+juice mixture, and let set in the fridge for aprox. 30 minutes. While it is sitting in the fridge, whip one cup of cream until it's thick. Add the amount of sugar you like (the suggested amount is 1/3 cup). 

When ready, take the mixture out of the fridge. Mix the cream, gelatine+juice mixture, and strawberries together, and let sit in the fridge for another two hours, or however long it takes to have a consistency of a mousse.

What did you think?  If you have any critiques, please tell me, because this recipe didn't come out with the same consistency I thought a mousse should have.  I'm going to try mousse out of the package and see if the consistency is any better, so I'll post some pics of that soon.  Until then...

-Lhasa

Halloween yet?

Sorry for the short message, but...

Preparing for Halloween already? Well, I'm starting to think about it.  For years, my friend held a Halloween party, where she and her family would have amazing, spooky (to an extent) treats.  Hopefully, I'll be able to post some pics, along with instructions. So, stay tuned for more recipes if you're thinking about some sort of halloween party, or if you just feel the need to make watermelon brains. :)

-Lhasa

Nutty Treat

Okay, I know I've sort of, well, dropped off the map, sorry about that.  School's back again, which is making it extra tough to actually find time to cook, much less upload the pics and write up instructions. In fact, I have one of two recipes still waiting on my camera that I need to post, so I'll get to that as soon as possible.  For now, I am reposting something I saw on Facebook.  Now, I'm allergic to nuts, however to all you nut lovers (get your mind out of the gutter), here's a yummy looking treat: 

Okay, back to homework.  Ugh.

-Lhasa