Showing posts tagged hot
fantasticedibles:

Smoky Hot and Sour Soup with Bean Curd, Pork, and Shiitake Mushrooms 
Recipe

fantasticedibles:

Smoky Hot and Sour Soup with Bean Curd, Pork, and Shiitake Mushrooms 

Recipe

(Reblogged from fantasticedibles)

fantasticedibles:

Pumpkin Spice Hot White Chocolate with Whipped Cream

Recipe

(Reblogged from fantasticedibles)

fantasticedibles:

Vegan Seitan Buffalo Strips with Celery

Recipe

(Reblogged from fantasticedibles)
fantasticedibles:

Buffalo Chicken Wrap
Find this at Cafe’ Muse in Hollywood, CA

fantasticedibles:

Buffalo Chicken Wrap

Find this at Cafe’ Muse in Hollywood, CA

(Reblogged from fantasticedibles)
fantasticedibles:

Vegan Buffalo Style Roasted Tofu with Ranch
Recipe

fantasticedibles:

Vegan Buffalo Style Roasted Tofu with Ranch

Recipe

(Reblogged from fantasticedibles)
fantasticedibles:

Buffalo Chicken Dip with Celery and Carrots
Recipe

fantasticedibles:

Buffalo Chicken Dip with Celery and Carrots

Recipe

(Reblogged from fantasticedibles)

fantasticedibles:

Baked Buffalo Chicken Orecchiette with Monterey-Jack & Cheddar Cheese

Recipe

…and that’s all for the Buffalo Spam Folks!

(Reblogged from fantasticedibles)

Hot Chocolate with Maple Marshmallows
4 Cups whole raw milk
5 Tablespoons maple syrup
5 Tablespoons cacao powder
1 teaspoon vanilla
Dash of Cinnamon
Whisk all ingredients together in a medium saucepan over medium heat.  Continue to whisk to dissolve cacao into milk (this will take a minute or two).  Warm until steaming, stirring frequently.  Pour into mugs and serve with maple marshmallows.
Maple Marshmallows
3 Tablespoons unflavored gelatin
2 Cups maple syrup
1/4 teaspoon sea salt
1 Tablespoon vanilla extract (Carrie has a homemade recipe on pg 212)
Sprinkle gelatin over 1/2 Cup water in a  bowl of a standing mixer with whisk attatched.  Set aside for 5 minutes so the gelatin can soften and bloom.  Lightly oil a 13×9 inch baking dish.
Whisk together the maple syrup and salt in a medium saucepan over medium heat.  Gently simmer until syrup reaches 240 degrees F.  With mixer on medium speed, very slowly add maple syrup to gelatin and water in mixing bowl.  Add vanilla and turn mixer on high for 10 minutes until liquid had doubled and becomes light and fluffy.  Pour into dish and let sit overnight.
The next day, flip the marshmallows onto a greased cutting board.  Cut marshmallows using a knife dipped in hot water to prevent sticking. Or use cookie cutters you have dipped in a little oil.

Hot Chocolate with Maple Marshmallows

4 Cups whole raw milk

5 Tablespoons maple syrup

5 Tablespoons cacao powder

1 teaspoon vanilla

Dash of Cinnamon

Whisk all ingredients together in a medium saucepan over medium heat.  Continue to whisk to dissolve cacao into milk (this will take a minute or two).  Warm until steaming, stirring frequently.  Pour into mugs and serve with maple marshmallows.

Maple Marshmallows

3 Tablespoons unflavored gelatin

2 Cups maple syrup

1/4 teaspoon sea salt

1 Tablespoon vanilla extract (Carrie has a homemade recipe on pg 212)

Sprinkle gelatin over 1/2 Cup water in a  bowl of a standing mixer with whisk attatched.  Set aside for 5 minutes so the gelatin can soften and bloom.  Lightly oil a 13×9 inch baking dish.

Whisk together the maple syrup and salt in a medium saucepan over medium heat.  Gently simmer until syrup reaches 240 degrees F.  With mixer on medium speed, very slowly add maple syrup to gelatin and water in mixing bowl.  Add vanilla and turn mixer on high for 10 minutes until liquid had doubled and becomes light and fluffy.  Pour into dish and let sit overnight.

The next day, flip the marshmallows onto a greased cutting board.  Cut marshmallows using a knife dipped in hot water to prevent sticking. Or use cookie cutters you have dipped in a little oil.


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