Piñata cookies! (Step by step guide in comments)

Bullshit cookies…I have a very deep hatred of this recipe. They were going to be my contribution for a summer graduation party, but thanks to the terrible dough, crazy amount of color gel, the greasiness of the whole thing, having to freeze the dough

This juicy fucking shrimp & meat burger

that burger would be a filthy mess to eat with or without the shrimp. the idea of cutting them down into smaller pieces in an effort to make it easier to handle would detract from the texture of getting a full bite of both

Homemade soft and chewy chocolate chip cookies

Cornstarch is meant as a binder to keep the cookies from spreading out, and staying thick. It’s no doubt working here, and why OPs cookies are puffy like that. This leads to a doughy center most times in chocolate chip cookies. The bread flour

The Ultimate Bacon Cheeseburgers

I guess my problem is depending on the thickness of the cut of bacon, it can cause other issues, such as pressing out other toppings or the burger when you bite down (your teeth can’t just push through the bacon until they connect, so

Red Velvet Oreo Truffle Brownie Bars

INGREDIENTS – 1 Duncan Hines box Red Velvet cake mix – 1/2 cup butter, melted – 2 eggs – 1 package Jell-O instant white chocolate pudding (3.3 ounces) – 6 tablespoons vegetable oil – 1 package Oreos – 8 ounce package cream cheese –

Mini-Falafel Bite Tacos

I think it requires patience and time to let the hummus lose some moisture. The only alternative I have tried is to add a little flour to the mix. But the flour can change the flavor profile. So really, you just need to achieve

Chicken Katsu Curry Ramen

I’m a big Totto Ramen fan. It’s my go-to restaurant when I’m on the westside and don’t feel like waiting two-or-more hours for Ippudo. My favorite of their bowls is their Spicy Miso Ramen; now, the biggest difference between the two is the variety

I cooked three-meat ragu for 4 hours, then I dumped too much of it over pappardelle.

From an a[rticle he wrote for the Chicago Tribune](http://articles.chicagotribune.com/2013-03-08/lifestyle/sns-201303061900–tms–foodstylts–v-a20130306-20130306_1_meat-mario-batali-vegetables): Ragu bolognese is made differently by every mother or grandmother or son who learns it. But all practitioners follow a fairly basic formula. Start with soffritto (or, as the French call it, mirepoix) — a

First Rainbow cake attempt and for a good cause.

All morning long… I keep coming back to this link to stare at your cake some more. Is that cream cheese frosting? Oh dear… you’re killing me… we really need small teleporters. What I wouldn’t give for a slice of your rainbow of deliciousness.

Croque Madame

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Freshly-baked Flaky Egg Tarts

Do you have a recipe or suggestion for style of dough for the crust? These are my mum’s favorite treat. I’ve tried with standard pie crust and puff pastry and neither has quite the right texture.

Frutti Gelati at Gelateria in Rome

Managed to find it based on your description and Google Streetview. When I was in Rome I went to Frigidarium (which is about 2 blocks further west than the one you went to), Claudio Torcé’s Il Gelato (near Circo Massimo) and Gelateria Fatamorgana (in

My take on a quesadilla at work. The first layer is a 6 cheese blend followed by pico de gallo, smoked cheddar cheese and sliced bacon. A final layer of cajun seasoned chicken topped with fresh squeezed lime, sliced avacado and hickory bbq sauce.

Actually, a quesadilla is a folded tortilla with cheese (it can be a wheat tortilla or a corn tortilla), but it may include another ingredients too. Sometimes it doesn’t even include cheese but people will still call it a quesadilla, as long as it’s

Cinnamon Roll Pie Crust

After posting I found a link in one of the other comments. She puts apple in it and the slices on the edge are so thin that they don’t really puff. I would make this with a couple adjustments. Damn pumpkin would be good
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