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1  COOKING / Recipes and Cooking Tips / Re: I need help choosing different types of tea for a gift basket. on: December 03, 2008 03:04:00 AM
Definitely add Chai tea in there! Its super yummy, especially in the winter, and its more of a "dessert" tea.
Green tea is certainly a very healthy tea, but its hard to choose one for people -- many folks don't like green tea, or only like certain kinds.

The Republic of Tea has quite a few different teas, specifically geared towards exactly what you're talking about -- clear skin, wellness, sleep, waking up, weight loss...perhaps see which ingredients in each tea have the effect and try and find something similar?


Under various headers, like herbal and "be well red" tea, are what I'm talking about - get gorgeous, get wellness, etc.
2  COOKING / Vegetarian / Vegan / Re: What fast meals do you ALWAYS have on hand? on: December 01, 2008 06:10:06 AM
When I used to live at home with my parents, my dad and I had what we called "the default setting." Whole wheat bread, sweet brown mustard and colby jack cheese = toasted cheese sandwich HEAVEN.  Optional caramelized onions for extra bad-breath-and-yum.

Now my dad's in Guatemala, working as a cook at a bar, and he's remaking the menu and putting our toasted cheese sandwich on there, called "The Default" Cheesy

He also used to keep pitted dates and almonds around for a snack, insert almond into date and pop into mouth, but thats not much of a meal :p
3  COOKING / Recipes and Cooking Tips / Re: hangover food on: November 30, 2008 07:18:04 AM
Wow, I don't know how you-all do it.

If I actually drink enough for a hangover [it's very, very rare], that means I feel sick and awful, and can't eat hardly ANYTHING...save maybe some bread, or chicken soup, else it'll all come right back up.

The idea of eating greasy foods while or after being drunk is something I just can't fathom.
4  COOKING / Vegetarian / Vegan / Re: Banana oatmeal cookies on: November 29, 2008 08:55:58 AM
Sounds like the makings of some breakfast bars...bake them as one solid sheet, maybe adding raisins and peanut butter and yummy things to them, and cut them into bricks...hmm!

Thanks for this!
5  COOKING / Recipes and Cooking Tips / Re: Thanksgiving elsewhere in the world on: November 28, 2008 05:10:08 PM
Is it really?

So THATS why everybody thinks its in October...I was wondering where the hell they got that idea.
But wait, it still can't be the 15th -- it can only be the 14th at the latest!
And I wonder though, if perhaps they knew more Canadian exchange students than American, and that's why they knew when the Canadian holiday was but not the American one.  Hmm.
6  COOKING / Recipes and Cooking Tips / Re: Thanksgiving elsewhere in the world on: November 28, 2008 05:19:55 AM
Well, a lot of my friends went to KFC [Japan loves their Colonel Sanders, let me tell you] 'cause fried chicken is about the closest thing to turkey we can get here  Grin

I, on the other hand, ate in the dorm cafeteria, and in the true spirit of an American Thanksgiving I had an extra bowl of rice though I was already full. Whoo-hoo for overeating! :p

And I had to explain to a Russian and a couple French kids that Thanksgiving isn't on Halloween or October 15th.
7  COOKING / Dessert / Re: Cookie issues - with sad little pictures. on: November 28, 2008 04:42:23 AM
...is that not right for cookies? I've never had particularly puffy cookies...I made about a hundred-a hundred fifty last year for my friends and all of them ADORED them...
8  COOKING / Dessert / Re: Chocolate Beer Cupcakes with Fudge Frosting *updated with recipe and more pictur on: November 27, 2008 09:59:06 AM
Beer cupcakes?
Hello boyfriend's 21st birthday! Mwuahahaha.

Except they won't look as fantastic as yours, thats amazing.
9  COOKING / Dessert / Re: Chocolate-covered graham crackers -- Starbucks, eat your heart out! on: November 27, 2008 09:56:34 AM
This sounds potentially fantastic for my boyfriend's birthday.
I'm doing a chai-tea thing.
10  COOKING / Dessert / Bagelcakes!! on: November 27, 2008 09:53:04 AM
Ok, crafty cookin' ladies, bare with me here, for I have invented...something...awesome!

Backstory: Long ago, I decided to spike my hair with Knox unflavored gelatin.  So I bought a box, used a packet, success! Blah blah blah.  There were 3 packets left.  I observed the box, noting the jello juice blocks [bleh, not a fan of jello], and the supertastically easy no-bake cheesecake recipe.  And it occurred to me - fathers day was coming up! And my dad likes cheese cake, and cream cheese, and all kinds of cheese-oriented things, so, no-bake cheesecake it was.

And it was good.

But while eating this yummy sno-cap-covered treat, it occurred to me [many things seem to occur to me ><] that the cheesecake tasted an awful lot like cream cheese ['cause, well, it was]. 

And I got to thinkin' - cream cheese tastes good on bagels!

So I plotted and schemed and a year later experimented with it, and I got it.
I call them bagelcakes and this is how they're made:

-1 box Knox unflavored gelatin
-Listed ingredients for no-bake cheesecake [sans-crust]
-2 packages of [6] plain white bagels [or, y'know, just get a pack of 12 if you're into that sort of thing]

Step 1: VERY CAREFULLY open up each and every bagel.  Try and get them even as possible.  Scoop out the bagelguts, leaving a nice shell.
Step 2: Lightly toast the bagelshells.  Don't bake 'em til they're crispy, just...kinda..let 'em firm up a bit, lightly crunchy is what you're going for ultimately. With that yummy toasted aftertaste.
Step 3: While you're toasting your bagelshells, blend up all the ingredients for the no-bake cheesecake
Step 4: Pour "batter" into toasted bagelshell canals
Step 5: Let set in fridge [doesn't take very long at all]

Voila! Bagelcakes!
Now, I told people about this, and so far every single person I've told thought it was genius.  Then I tried it, and it was genius.

I've only made plain ones thus far, but my then-assistant and I were brainstorming ideas to switch 'em up a bit:
-Using strawberry cream cheese instead of plain, for strawberry cheesecake!
-Using blueberry bagles
-Serving drizzeled with chocolate/caramel, or toped with your very most favoritest cheesecake topping

And what to do with the MASSIVE amount of bagelguts you havfe sittin' around the kitchen?
I have no idea.
We fed ducks.
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