TINY DESSERT CHEESE BURGERS

I made tiny dessert cheese burgers. I highly suggest this dessert because they are very easy to make and they look just like cheese burgers. They also taste so good.

                              INGREDIENTS:

                              1.Original frosting
                              2.Small peppermint patties
                              3.Vanilla wafers
                              4.Red and yellow food coloring
                              and green food coloring
                              5.Shaved coconut
                              6.Brown sprinkles optional
                              7.Honey optional

                           DIRECTIONS
1. Put half of the bottle of frosting in one plastic bag and the other half in another bag. And put the coconut in a plastic container.




2. Put as much food  coloring as you want  in each bag. Put the yellow in one bag and red in the other. And put green in the coconut container. Zip and close the containers.  Shake every thing up till you like the color.
                                         

3. Cut open the edge of the yellow frosting bag. Then put the vanilla wafers down. Then squirt just a little frosting on each vanilla wafer.

4. Push the     peppermint patties down till you can see the yellow frosting come out. You have your bun, mustard and/or cheese and the burger.

5. Put the red frosting on the peppermint  patty aka burger. Just squirt a little a bit.

5. Sprinkle the coconut on the red frosting - as much as you would like. Don't spread the red frosting on yet just let it be.

                                        6. Put another vanilla wafer on top of every burger. Then squish every thing together and very tightly. 

7. If you would like you can take the honey, just a bit, and spread it on the tops. And stick the brown sprinkles on the bun. You now have sesame seeds.

                                Then...

YOU HAVE YOUR TINY DESSERT CHEESE                                    BURGERS 

8. Enjoy your tiny dessert cheese burgers.

                                                                         

Gluten-Free Pasta & A Topless Apple Pie

I decided to make my grandmother's apple pie, but without the crust on the top and with a pre-made gluten-free crust. (It tastes better if you make your own pie crust because the crust got so tough the fork wouldn't go through without help.) But, I didn't have the time to make a homemade pie crust. However, I did chop seven cups of Gala apples to make the filling. If you don't have regular sugar, coconut sugar works just as well.




I also made some delicious gluten-free pasta with tomato sauce and broccoli.
 
It was fun to put the noodles into the water and then throw them on the wall to test for doneness. (Just kidding, probably.) Although when I was little, I do remember my mom letting me throw some noodles on the wall and then peel them off and eat them, It didn't work so well when I threw cereal on the wall or made a lipstick mural. Oh well. Anyway, tonight we had a really great meal.

Even my cat, Miette, enjoyed it!

Garlic Bread

Ingredients

garlic(each clove does about 4 bread pieces)

bread(amount depends on how much you want)

olive oil(I recommend different types depending on what herbs you use)

1tbs or so of rock salt(make sure it is still small enough to eat, but not fine)

Herbs(any kinds you want)

Olive Oil and Spice Key

Mushroom Sage:(this is my favorite type of garlic bread)Olive Oil: mushroom sage olive oil, Dry Herb: none, Wet herb: thyme(or sage)

Tuscan: Olive Oil: tuscan herb olive oil, Dry Herb,tuscan sunset(or oregano), Wet Herb: fresh oregano

Fungus Heaven:(I never actually made this, but it is an idea)Olive Oil: mostly normal, but some white truffle oil, Wet Herb: mushrooms, Dry Herb: italian black truffle salt

Normal: Olive Oil: normal olive oil, Wet Herb: none, Dry Herb: none

Recipe

pour a little bit of olive oil into the mortar and pestle, then add the garlic(make sure the cloves are peeled), smash the garlic, then add about half of the salt(when you are worried there is not enough salt for salting it, get more salt out) smash the salt into the garlic, put the bread on a plate(if you are only going to have a few pieces), or a metal tray(for the whole family), rub the olive oil onto the bread pieces, then with the mortar stick, rub the garlic onto the bread, if it does not look like their is enough, just repeat the process of the olive oil and the garlic, then add the salt, add about 5, 6, or 7 bits of salt(depending on the size of your bread, and the size of your salt), put the dry herbs on, then put the pieces in your toaster on medium(for a few pieces) or the oven on a low heat(for a whole bunch of pieces), the temp does not really matter, but you must watch to see when it is done, put the wet herbs on after it has cooled, serve and enjoy. (this is one of my favorite appetizers for a main meal, I hope it becomes one of yours as well)

Pizza(with sage olives and mushrooms) makes four pizzas

Ingredients

pizza dough

500g bread flour

8g yeast(I always like to call them yeasty-beastys)

4g salt

3g of sugar

315g waters(can be anywhere from 310g to 320g)

Toppings

1lb italian sausage

sage

mushrooms(they can be any type you want, in this specific pizza I used portbello)

kalamata-olives

castelvitrano-olives(my favorite type of olive, if you don't have it you can just take this ingredient out, or add a different types of green olives)

fresh mozzarella(if you want to be really fancy you can also have buffalo mozzarella)

chevre(or normal goat cheese)

feta

Oil

mushroom sage olive oil(or normal olive oil, in this pizza I believe I did it with normal olive oil)

avocado oil

Recipe

Mix the dry ingredients into a bowl then add water, stir until their is no dry dough(or pretty much no dry dough)then cover the bowl, let it rise for an hour. In the hour it is rising get out a wok or a frying-pan,(personally I prefer a wok because I like stir-fry) a knife to cut the sausage, and a spatula. Cut the sausage into bigger than bite sized chunks(you do not have to cut the sausage all the way down, just enough so that the rest burns off) put the wok or frying pan on medium heat with about a tbs of avocado oil then put the sausage on it, fry until brown(frying it should take about 20 minutes)
then preheat the oven to 400Degrees F. When it is done rising, take parchment paper the same size as your ovens pizza stone, and put it on your counter divide the pizza dough into four chunks, then flour the parchment paper, roll the pizza to a thin layer like I have in the photo below, then put the olive oil

on it  put the mozzarella on first then the feta, then put the sausage on and then the sage, then the olives, and the mushrooms, garnish it with some chevre and bake for 8 to twelve minutes, but be watching to see when it is done, it will either be raw or burnt if you just set a timer and relax on the coach, and voila you have a pizza, do the same thing with the other chunks of dough to make even more pizzas.

SALMON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Here is my final  cooking bead and I'm making salmon! 
Salmon is my favorite fish and  I put teriyaki sauce on it and I'm broiling it in the oven.

pre heat oven to broil-HI. Pour the Marinade teriyaki sauce over 1 long piece of fresh 
salmon. 

 Choose  teriyaki sauce then wash the salmon and then spread the sauce  on the fish 
then put it in the oven for ten minutes after that check if it's flaky in the middle 
then 1 more minute to get it crispy on top then serve.  

Mac And Cheese!

 This is some homemade mac and cheese I made at home today! It (surprisingly) turned out pretty good! All it is is noodles, milk, flour, salt, pepper , and garlic!