Cook Tip #25
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Dark Chocolate Sea Salt Cupcakes with Vanilla Bean Frosting
This recipe was inspired by one of my favorite treats, dark chocolate bars with little grains of sea salt in them. Because dark chocolate is not terribly sweet, the sea salt adds a warm tang to the chocolate, emphasizing the subtle sweetness for a tasty dessert.
Get the awesome recipe at Vegan Yack Attack!
Love Hanukkah, or just potato latkes? Then you should buy our latke recipe shirt.
For the recipe, visit Arcticulates…
New favorite dish at Loving Hut, Orange Chick’n! #vegan #food (Taken with Instagram at Loving Hut)
A Very Go Cook Yourself Christmas
HAVE a Merry Chrismas, Cookers!
An incredibly tasty green-ish smoothie to start off the day. #vegan #food #raw #healthy (Taken with instagram)
Intelligentsia’s Alphabet City Blend at Ninth Street Espresso on 10th. A blend of two Brazil’s, this may just be rebranded Black Cat Analog. Sullen barista though. Mumbling the drinks as he called them out, not making eye contact, not smiling. Listening to The National. Still tasty, and an NYC original.
Intelligentsia’s Alphabet City Blend at Ninth Street Espresso on 10th. A blend of two Brazil’s, this may just be rebranded Black Cat Analog. Sullen barista though. Mumbling the drinks as he called them out, not making eye contact, not smiling. Listening to The National. Still tasty, and an NYC original.
Say what?! Grapefruit Alaska? Outlandish….
Recipe:
2 large pink grapefruits 6 tablespoons sugar 4 large egg whites 4 large scoops vanilla ice cream (about 1 pint)
Preheat oven to 425°F.
Halve grapefruits crosswise and with a grapefruit knife cut out sections from between membranes. Transfer sections and any juices to a large bowl and stir in 2 tablespoons sugar. Gently peel away and discard inner membranes from grapefruit halves, leaving rinds intact, to form 4 hollow, dry cups. Divide grapefruit mixture among cups.
In a bowl with an electric mixer beat egg whites on low speed until frothy. Increase speed to medium and beat until whites just hold soft peaks. Gradually beat in remaining 4 tablespoons sugar and beat on high speed until meringue is stiff and glossy.
Put 1 scoop ice cream in each cup and top with meringue, spreading evenly to seal edges. Put cups on a baking sheet and bake in middle of oven 8 to 10 minutes, or until meringue is golden. Serve immediately.
Via Epicurious
