Buttermilk biscuits

Buttermilk biscuits http://smittenkitchen.com/blog/2013/03/my-favorite-buttermilk-biscuits/ 2 1/4 cups (280 grams) all-purpose flour 2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above) 1 tablespoon (15 grams) baking powder 3/4 teaspoon (5 grams) table salt 3/4 teaspoon baking soda 9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks 3/4 cup (175 ml) buttermilk Heat oven to 400 °F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal, Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together. To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart. To make drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart. Both methods:Bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof. Happy weekend! Do ahead: Biscuits are best freshly baked. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. They can be baked directly from the freezer, will just need a couple more minutes baking time.

Chicken Meatballs

http://smittenkitchen.com/blog/2009/10/baked-chicken-meatballs/

Peanut butter cheesecake

Peanut butter cheesecake

http://www.bbcgoodfood.com/recipes/collection/cheesecake

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Cooking time

Prep: 30 minsCook: 5 mins

Skill level

Easy

Servings

Serves 6 - 8

For the base

50g butter175g pack peanut cookies

For the filling

5 gelatine leaves500g tub ricotta175g smooth peanut butter175g golden syrup150ml milk

To decorate

270ml pot double cream2 tbsp soft brown sugar1 bar peanut brittle, crushed
Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup.Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.To defrost, thaw in the fridge overnight.To serve, carefully remove from the tin.Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Imagine tarm

https://instagram.com/p/-AV5kDJcI-/

5-Ingredient Vegan Quinoa Fudge

http://www.simplyquinoa.com/5-ingredient-vegan-quinoa-fudge/

5-Ingredient Vegan Quinoa Fudge
Prep Time: 10 minutes

Total Time: 3 hours, 10 minutes

Yield: 25 - 36 squares

adapted from Rawmanda

Ingredients

1/2 cup uncooked quinoa
8 medjool dates
2 tablespoons cocoa powder
1 tablespoon coconut oil, melted
3 - 4 tablespoons water
Flaked sea salt (optional)
Instructions

In a dry skillet, toast the quinoa on medium heat until it begins to pop and is fragrant, about 1 - 2 minutes. Toss it a few times to ensure even toasting.
Add quinoa to a high powered blender and blend on high until it resembles the texture of flour. Transfer to a food processor.
Add dates, cocoa powder and coconut oil. Process until combined.
With processor running, add water 1 tablespoon at a time until a dough has formed.
Line a small container (sandwich sized works great) with plastic wrap. Press dough into container and smooth with hands. Sprinkle with sea salt (if using).
Place in freezer for 3 - 4 hours until set.
Remove from freezer, a cut into small, 1/2" squares (remember these are bite sized!). Store in freezer and enjoy whenever the chocolate craving hits!

Home design

https://instagram.com/p/9Et8dctUTv/

Oatmeal Protein Pancakes

http://tastesbetterfromscratch.com/2015/02/protein-pancakes.html

Oatmeal Protein Pancakes
Yields 6
Ingredients
1 1/3 cup whole grain oats
1 tsp baking powder
1/2 cup cottage cheese
2 eggs
1/2 cup water
1 tsp olive oil
1 tsp vanilla extract
dash of cinnamon
Instructions
Add oats and baking powder to a food processor or blender and blend until they're as fine as flour. Remove to a bowl.
Add the cottage cheese, eggs, water, vanilla, oil and cinnamon to the blender and blend until smooth. Add the wet ingredients to the bowl with the dry ingredients and stir to combine.
Scoop about 1/4 cup of batter for each pancake and pour onto a hot griddle spray with non-stick cooking spray. Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side.