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from 12 Tomatoes

Eggnog Fudge

Eggnog Fudge:● 12 oz. white chocolate chips● 1 (7 oz.) jar marshmallow creme● 1 3/4cups sugar● 3/4c eggnog ● 1 stick unsalted butter.● 2 tsp vanilla● 1/2tsp nutmeg.Line a square baking dish with foil, spray w/Pam.Combine butter, sugar & eggnog in a large saucepan and bring to a boil.Stirring frequently, bring mixture to 234º F, then remove from heat and stir in chocolate.stir in marshmallow creme, vanilla extract and nutmeg until fully incorporated, then transfer mixture to greased baking…

from NYT Cooking

Classic Marinara Sauce

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Photo: Francesco Tonelli for NYT)


6 Everyday Uses for Powdered Milk - You might be saying to your self right now, powdered milk… NEVER! I used to say that, now though, I am so glad I am stockpiling it. I found a great article that goes over 6 ways to use powdered milk, some say dry milk but they are both the same.

from Love and Lemons

Maca Cacao Hot Chocolate

Maca Cacao Hot Chocolate - Healthier superfood hot chocolate - a cozy holiday treat.


Soak 4 envelopes of gelatin in 1 cup of cold water. Set aside. In a saucepan, combine 4 cups sugar with 1 cup of chilled water. Stir over medium heat until sugar crystals dissolve, and add gelatin from packets. Bring to a boil & stir. Once it's boiling, remove from heat, pour into a bowl & let cool. Add ½ tsp salt & 3 tsp vanilla extract. Mix with an mixer until doubled in thickness. Pour into a greased glass baking pan & let set. Cut into shapes using cookie cutters & du

from Key Ingredient

Stir Fry Sauce

Stir Fry Sauce.

from Cooking Light

Foolproof Cheese Fondue

Any Gruyère works wonderfully here, but the aged kind has a bigger, nuttier flavor and exhibits more complexity all-around. Cave-aged cheese does cost a bit more, but it’s worth the extra penny, especially when it’s the star ingredient. Emmentaler is a milder cheese with a slightly buttery flavor that melts well, making it a perfect complement for Gruyère. Do not try and cook the fondue in a double boiler. In order to activate the cornstarch and thicken the fondue, a heavy saucepan with…