Ivy the Foody

This recipe is probably the easiest one out there aside from boiling water… which isn’t really a recipe, but you catch my drift. ALSO, I didn’t take photos of the process because it is so simple/I was in a rush. So, here are sticky notes for your reference and enjoyment. We go!

Ingredients:

A lot of raspberries.

Handful of white chocolate chips.

Make:

1. Wash your raspberries. 

2. Take your white chocolate chips, throw them into a bowl, and microwave at 30 second intervals until melted. Don’t keep microwaving them until you have a bubbling mess in your microwave. Rather, after each interval, stir the chocolate. Once you can stir the chips into a sauce-y consistency, you’re ready for step 3!

3. Wait for the chocolate to cool down to temperature comfortable to the touch and pour into a ziploc bag.

4. Snip off the corner of the ziploc bag.

5. Inject the white chocolate into the hollows of the raspberries.

6. Place the raspberries upright in a cupcake/muffin tray. The small sections will help keep the raspberries from tipping over and oozing chocolate.

7. Refrigerate.

8. Share with everybody you know! They’ll all love you.

Good luck!

Sorry for not posting for so long! ‘Twas in Colorado for a couple weeks. 

So, I made Blueberry and Blueberry Peach scones there! Since I was staying at someone’s house, I decided to speed up the baking process and not photograph my way through it. However, I did take photos of the end results. Enjoy! Recipe coming sooon!

PS. With a glass of cold milk, these, straight out of the oven, were divine.

Original

Ingredients

Lots of strawberries
8 oz. room temp. cream cheese
1/4 cup powdered sugar
1/4 tsp. vanilla
1 pack of Nature Valley granola bars
Handful of white chocolate chips

Make

1. Blend the cream cheese.

2. Add the sugar and vanilla.

3. Blend thoroughly.

4. Taste test! Not with the tip of your finger, silly. With a spoon. A big spoon.

5. Crush the Nature Valley bars and put in bowl.

6. Take your victim-er-strawberries.

7. GUT THE GUTS OUT OF THEM. You can eat the guts if you don’t want to be wasteful.

8. Fill a ziploc bag with the cheesecake filling.

9. Snip one corner of the bag.

10. Inject cheesecake into strawberries.

11. Dip cheesecake end into crushed Nature Valley bars.

12. Continue injecting and dipping until all of your strawberries and/or cheesecake filling is used up.

13. Melt the white chocolate chips.

14. Scoop into a ziploc bag, snip off a corner, and squeeze on top of your arranged strawberries.

1+1

Original Recipe

Ingredients

1 cup flour
1/2 cup butter
6 tbsp. extra fine sugar
1 large egg
Zest of 1 lemon 
Lots of fruit

Make

* Preheat oven to 400F

1. “Rub” butter against flour until it all resembles bread crumbs.

2. Add the sugar, zest, and beaten egg 

3. Knead into a ball, but don’t overdo it.

4. Refrigerate for 1 hour.

5. Cut up lots of fruit!

6. Take dough out of the fridge and roll it on lightly floured surface. Flatten it to the thickness of a bottle cap.

7. Line dough in tray.

8. Line the dough with a sheet of aluminum foil.

9. Cover with dried beans.

10. Bake for 15 minutes. 

11. Remove beans and bake for another 5 minutes.

12. Make custard. We used packaged custard, so that doesn’t need much direction.

13. Pour it evenly on tart crust.

14. Line with lots of fruit.

1+1

Ingredients

2 cup flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup sugar
2 tsp. cinnamon
1 cup veggie oil
1 tsp. vanilla
3 eggs
2 cup shredded carrots (about two)
2 cup “shredded” apple (two large)
1 cup crushed walnuts

Make

*Preheat oven to 350°F.

1. Combine flour, baking soda, powder, cinnamon, and salt.
2. Mix mix mix. 

3. Add the sugar, eggs, oil, and vanilla
4. Mix mix mix.

5. Shred those apples and carrots.

5.2. Crush those walnuts.

6. Combine with the rest of the batter.

7. Mix mix mix. Yumm, barf.

8. Pour into two oiled 9 inch pans.

9. Bake at 350°F for 25 minutes. Check with the toothpick trick. Or chopstick trick when I do it. ;]

* This most definitely could be made as carrot bread. Just pour the batter into bread pans and bake for around 45 minutes. 

FROSTING TIME.

Ingredients

8 oz. cream cheese
1/4 cup butter-soft
2 cup powdered sugar
1 drop or two of vanilla 

Make

1. Using an electric hand mixer, mix the cream cheese for a bit.

2. Add the rest of the ingredients and mix mix mix until the desired consistency is reached.

1+1

Enjoy!

Hello, fellow foody!

Ivy here.

I’m going on this adventure of making food and sharing it for the first time. Hopefully you’ll join me. :]

Until my first post!

Nomnom,
Ivy