Joined Dec 2007
~~~~~VVILES~~~~~~
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RETIRED The LLama and VViles Thread <3 Doi!!!!!!!!!
December 28, 2009 at
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drowned in gooey cheese
beef demi-glace reduction sauce
portabello mushrooms sauteed in creamery butter and cabernet savignon
1/2 cup raw buckwheat groats (not kasha), ground into a flour
1/4 cup brown rice flour
1 tbsp cornstarch
1 tsp baking powder
3/4 cup + 2 tbsp almond milk
2 tbsp pure maple syrup (or other liquid sweetener)
1 tsp pure vanilla extract
1 medium ripe banana, diced
1 vanilla bean, scraped (optional)
1/2 cup blueberries (optional)
1. Preheat a large non-stick skillet over medium heat.
2. In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, cornstarch, baking powder).
3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
4. Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.
5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.
Note: If using frozen blueberries, pour batter onto skillet first and then top with blueberries to prevent bleeding. I also tried subbing the rice flour for oat flour and the pancakes completely stuck to the pan, so I would advise against that substitution.
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The recipe for swiss cheese is my favorite.
chevy's for dinner
dh - artichoke & mushroom enchiladas
me - tostada w/bb, grilled veg
chevy's for dinner
dh - artichoke & mushroom enchiladas
me - tostada w/bb, grilled veg
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Ingredients:
For the Brownies:
1 ½ sticks (3/4 cup) unsalted butter
1 ½ cups white sugar
3 eggs
2 teaspoon vanilla extract
1 oz red food coloring or 3-4 drops red gel color
3Tbsp cocoa powder
1 cup all-purpose flour
½ teaspoon baking powder
1/4 teaspoon salt
For the Frosting
1 (8oz) pkg cream cheese
¼ cup butter
1 tsp vanilla
2 cups powdered sugar
2 tablespoons heavy cream
Directions:
For the Brownies:
Preheat oven to 350 F°. Grease an 8 inch square pan.
In a large saucepan, melt the butter over medium heat. Remove from heat, and stir in vanilla, eggs, sugar and red food coloring until thoroughly combined. Mix in cocoa powder, flour, baking powder and salt until well blended.
Pour batter into prepared pan, spread with a spatula to smooth out top.
Bake at 350 for 35-40 minutes. Let cool before frosting.
For the Frosting:
In a stand mixer fitted with the paddle, beat the butter and cream cheese at medium-high speed until smooth, about 20 seconds. Beat in extract and salt until well combined about 15 seconds.
Add powdered sugar; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and add heavy cream. Beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Spread frosting over cooled brownies, slice and serve. Store left over frosting in an airtight container and refrigerate.