fuckyeavegans:

Spinach & Sundried Tomato Windmills

Ingredients:

• 1 package vegan puff pastry (10 sheets), thawed
• 1 package (450 grams) frozen chopped spinach
• salt
• 1/2 lemon, juice of
• 5 cherry tomatoes, cut in half
• 10 tsp. sun-dried tomato tapenade

Directions:

1. Preheat the oven to 215 C (420 F) or whatever the package of puff pastry indicates.
2. Thaw the spinach in a sieve.
3. Place the thawed spinach in a bowl.
4. Sprinkle some salt.
5. Add the juice of 1/2 a lemon.
6. Mix together.
7. Place the thawed puff pastry on a cooky sheet with baking parchment or silicone.
8. Carefully put a teaspoonful of the spinach on each of the 4 corners of every pieces of puff pastry.
9. Bring the spinach almost to the center but mot completely.
10. Place a small amount of sun-dried tomato tapenade in the center of each puff pastry.
11. Carefully cut each corner of the puff pastry from the corner toward the center, but not all the way to the center.
12. You can use a knife or possibly a pizza cutter.
13. Take the right hand piece of each corner and gently fold it to the center.
14. Do this to each of the corners.
15. Cut the cherry tomatoes in half.
16. Place 1/2 of a cherry tomato in the center of each windmill.
17. Bake for 15- 20 minutes or until golden brown.
18. Allow to cool slightly before serving.

makehersmile:

[Dirty Rum Boston Creme Pie Recipe]

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup shortening
• 1 egg
• 1/4 cup dry rum
• 1 teaspoon vanilla extract
• 1/3 cup white sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 2 egg yolks
• 2 teaspoons vanilla extract
• 2 (1 ounce) squares unsweetened chocolate
• 3 tablespoons butter
• 2 (ounces) distilled rum
• 1 cup confectioners’ sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons hot water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
2. Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
4. To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
5. To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners’ sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
6. To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any

gnomesweetgnome:

Made this tonight. Lacey loved it! It’s a pretty flexible recipe and good for substitutions. I think you could use as much or as little of everything as you like.

Lighter Sesame Noodles

Ingredients
Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes

Directions
1. In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

joelaz:

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