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Bell's Cook Book
gastrogirl:

milk and cookies shots.

gastrogirl:

milk and cookies shots.

gastrogirl:

one pot andouille sausage skillet pasta.

gastrogirl:

one pot andouille sausage skillet pasta.

raptorix:

momochanners:

sehnsuchttraum:

unskinny:

oh-miss-believer:

findthepony:

buzzfeedfood:

Do you have to drop huge wads of cash at a fancy cheese shop to have an Awesome Cheese Party? NOPE, YOU DON’T.

this is actually something I stupidly care about but I know nothing about cheese other than it tastes great. 

For when my friends and I manage to get that wine & cheese party together…..

I LOVE CHEESE.

Things to know from a professional cheesemonger: 

1. This is good advice and all true and fab if you’re in a hurry. 

2. However. A good cheese shop will save you money because we cut to order and cut fresh. Cheese is a living food, and it doesn’t do well vacuum packed or sealed in plastic. Yes, there is a noticeable difference in taste and texture. 

3. All of the cheeses listed above are mass produced (obviously), but a good cheese shop will have cheeses produced in smaller batches, often by family run operations around the world. That’s really worth supporting, *and* you’ll have the chance to expand your horizons. 

One day I will have the cheesiest cheese party.

I want to have a cheese party and hoard all the brie for myself.

zippiner:

owlygem:

Soup is my fave food, sooooo making these

Yes plz. I’m making some of these

(Source: symphonyofawesomeness)

gastrogirl:

molten chocolate banana bread.

gastrogirl:

molten chocolate banana bread.

andythanfiction:

matori:

joanjettofarc:

delanowhere:

soundlyawake:

21 Ways You Can Take Mashed Potato To The Next Level

i wonder if joanjettofarc has seen this

be still, my beating heart

hot damn

Protip: To take it to God Tier, try it with other mashed rooty things like yam, sweet potato, turnip, rutabega, parsnip, yucca, taro, celerac, or cassava. They all have unique flavors and textures and you can get awesome new things, but the same techniques will still work!

(Source: adulthoodisokay)

Recipe

Recipe

(Source: vneckandacardigan)

prettygirlfood:

4-Layer Pizza Dip with Homemade Flatbread
6 ounces ricotta cheese6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)3/4 cup pizza or marinara saucepepperoni slices to cover the top
Preheat oven to 350°.
Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).
Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.
Piadina (Italian Flat Bread)

2 teaspoons instant yeast3 1/2 cups all-purpose flour2 teaspoons fine sea salt1 tablespoon extra virgin olive oil1/2 teaspoon baking soda1 1/4 cup water

In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.

In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.

Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).

Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.

Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.

Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.

Makes 10 round flat breads.

prettygirlfood:

4-Layer Pizza Dip with Homemade Flatbread

6 ounces ricotta cheese
6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
3/4 cup pizza or marinara sauce
pepperoni slices to cover the top

Preheat oven to 350°.

Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).

Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.

Piadina (Italian Flat Bread)
2 teaspoons instant yeast
3 1/2 cups all-purpose flour
2 teaspoons fine sea salt
1 tablespoon extra virgin olive oil
1/2 teaspoon baking soda
1 1/4 cup water
In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.
In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.
Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).
Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.
Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.
Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.
Makes 10 round flat breads.

chieflifechangers:

Flavored Lemonades

I absolutely LOVE lemonades and fresh fruit.  I went to this wonderful cafe, Ms. Dahlia’s Cafe, with one of my best friends in Brooklyn.  I had the best cucumber lemonade in life!  I immediately went on the hunt to find a recipe.  in my search, I came across a great blog, A Beautiful Mess, that has some amazing recipes for lemonades.  I had to share.  So here you go, enjoy, and I WILL POST MY OWN CREATIONS…after the snow melts.

kateordie:

I became obsessed with this recipe by comixbookgurl (I stole her photo, mine didn’t look quite as perfect) this week. I made a comic, playing around with Manga Studio and done all on tablet again.

Eat this. I swear to Zeus. It will change you.