Dinner Etc.

kbjb: chocolate chip cookie bars + oreos + brownies. WAIT WAT. i reiterate: WAT. black market, sex panther, illegal recipe here.

kbjb:

chocolate chip cookie bars + oreos + brownies.

WAIT WAT.

i reiterate: WAT.

black market, sex panther, illegal recipe here.

jazfood: Baked Egg in an Avocado • preheat oven to 425, have cast iron pan in there • Slice avocado in half, take out pit • Take pan out, put avocado half on, crack egg in • Put whatever you want on top • Place in oven and cook till your eggs desire

jazfood:

Baked Egg in an Avocado

• preheat oven to 425, have cast iron pan in there

• Slice avocado in half, take out pit

• Take pan out, put avocado half on, crack egg in

• Put whatever you want on top

• Place in oven and cook till your eggs desire

(Source: thedailywhat, via galatea-wannabe)

sherry: improv lunch at home: cornbread, sautéed sausage, eggplant, and watercress. (Taken with instagram)

sherry:

improv lunch at home: cornbread, sautéed sausage, eggplant, and watercress. (Taken with instagram)

hellyeahrecipes: Olive Oil Crackers with Sea Salt and Herbs 2 cups all purpose flour, plus extra for dusting 1 teaspoon baking powder ½ cup water 2 ½ tablespoons extra virgin olive oil, plus extra for brushing ½ teaspoon fine sea salt 1 teaspoon paprika ¼ teaspoon black pepper flaky salt fresh herbs, dried herbs, poppy seeds sesame seeds, dried spices, za’atar are some of the endless possibilities for toppings In a large bowl, or the bowl of a Kitchen Aid mix the flour baking powder, water, olive oil, salt and pepper. With the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it all comes together. Wrap in plastic wrap and leave it to rest for an hour in the fridge. Line 2-3 trays with baking parchment. Preheat the oven to 425˚F. Make walnut sized balls and roll them out as thinly as you can into long, oval shapes. Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle with a bit of flaky sea salt (I love Maldon), fresh herbs, dried herbs, poppy seeds, sesame seeds, za’atar, etc. Bake for 5-6 minutes, or until the crackers are golden brown in color. Allow to cool, then store in an airtight container. (It’s important to keep them tightly sealed but if it’s very humid and the crackers get a bit stale tasting, just pop them back in the oven for about 10 minutes at 225˚F and they’ll be good as new!)

hellyeahrecipes:

Olive Oil Crackers with Sea Salt and Herbs

  • 2 cups all purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • ½ cup water
  • 2 ½ tablespoons extra virgin olive oil, plus extra for brushing
  • ½ teaspoon fine sea salt
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • flaky salt
  • fresh herbs, dried herbs, poppy seeds sesame seeds, dried spices, za’atar are some of the endless possibilities for toppings
  1. In a large bowl, or the bowl of a Kitchen Aid mix the flour baking powder, water, olive oil, salt and pepper. With the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it all comes together. Wrap in plastic wrap and leave it to rest for an hour in the fridge.
  2. Line 2-3 trays with baking parchment. Preheat the oven to 425˚F.
  3. Make walnut sized balls and roll them out as thinly as you can into long, oval shapes. Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle with a bit of flaky sea salt (I love Maldon), fresh herbs, dried herbs, poppy seeds, sesame seeds, za’atar, etc.
  4. Bake for 5-6 minutes, or until the crackers are golden brown in color. Allow to cool, then store in an airtight container. (It’s important to keep them tightly sealed but if it’s very humid and the crackers get a bit stale tasting, just pop them back in the oven for about 10 minutes at 225˚F and they’ll be good as new!)

(Source: )