He decided to create me, too.:p

“13 May 1986”.

prettygirlfood:

Strawberry and nutella <3

prettygirlfood:

Mixed Mushroom Fricassee with Tagliatelle

Ingredients:
6 tbsp unsalted butter, divided
2 tbsp extra-virgin olive oil, divided
1 small yellow onion, finely chopped
kosher salt
freshly ground black pepper
4 garlic cloves, minced
1/4 cup dry white wine
8 oz chanterelle mushrooms
4 oz oyster mushrooms
4 oz enokitake mushrooms
1/2 cup heavy cream
pinch of freshly ground nutmeg
1 tsp fresh thyme, chopped, plus more for garnish
fresh lemon juice
1/4 lb tagliatelle pasta, cooked al dente
white truffle oil

Directions:

1. Melt 3 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add onion, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.

2. Add garlic and cook for 1 minute.  Add wine, stir to mix and cook until liquid is reduced by half, about 2 minutes.  Add remaining 3 tablespoons of butter, remaining 1 tablespoon of olive oil and mushrooms.  Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes.

3. Add cream and nutmeg and cook until slightly thickened, about 2 minutes.  Stir in 1 teaspoon thyme and season to taste with salt, pepper and lemon juice.  Add cooked pasta and toss until evenly coated.  Drizzle with truffle oil to taste (I like to add 2-3 teaspoons).  Garnish with more thyme and serve.

Makes 4 servings

prettygirlfood:

inspired by Pretty Girl Food! I made my boyfriend these chocolate chip cookies with pecans and reese’s for valentine’s day :) Served with ice cream. He loved it!

prettygirlfood:

Bolognese Sauce with Cloves and Cinnamon

• Olive oil
• 1 garlic clove, thinly sliced
• 1 small onion, chopped
• Salt
• .75 pounds lean ground beef
• .75 pounds lean  ground pork
• 1 can diced tomatoes (14.5 ounces)
• 1 can tomato sauce (14.5 ounces)
• 2 cinnamon sticks
• 6-8 cloves
• 1/2 cup Italian parsley, chopped
• Dried spaghetti (1 pound)
• Parmigiano Reggiano, grated

Pour 1 tablespoon of olive oil into a large, heavy-bottomed pot over medium-high heat. Add in sliced garlic and cook until its edges are golden, about three minutes.

Next, add the chopped onions into the pot and saute until slightly softened and translucent, about five minutes. Season with 1/2 tablespoon of salt while sauteing.

Add beef and pork, and increase the heat to high. Cook until the meat is brown, breaking into small pieces with the back of a spoon, about 15 minutes. Season with an additional 1/2 tablespoon of salt.

Stir in diced tomatoes and tomato sauce, as well as cinnamon sticks and cloves. Reduce heat to low. Simmer with lid slightly ajar until the sauce is thick, stirring occasionally, about 90 to 120 minutes.

When the sauce is just about ready, cook the pasta in a very large pot of boiling salted water until just tender, but still firm to bite. Drain and return the pasta to the same pot. Stir in a ladle of sauce and swish around, lightly coating the noodles. This will keep the pasta from clumping together and imbues the sauce’s flavors into the starch.

Right before serving, add in fresh parsley to the sauce and incorporate evenly.

Serve the Bolognese atop warm noodles, along with freshly grated Parmigiano Reggiano.

Serves 4.

prettygirlfood:

Snickers Cheesecake Recipe

Ingredients:

Crust:
2 cups graham cracker (or chocolate cookie) crumbs
1/2 cup (1 stick) unsalted butter; melted
3 Tbsp. sugar
½ tsp. salt

Cheesecake:
4 bars of cream cheese (8 oz each), room temperature
1 ¼ cup granulated sugar
4 large eggs, room temperature
3/4 cup heavy cream
1 Tbsp. pure vanilla extract

Topping:
20 Mini Snickers; cut into fourths
1/3 cup roasted peanuts; halved or chopped1/2 cup caramel syrup

Method:

Preheat oven to 350 degrees F.  Prepare either a 9-inch springform pan (or I used six 4.5-inch springform pans) by greasing them liberally with cooking spray or butter.

In a separate bowl, stir together the crust ingredients until evenly mixed.  Then press into the bottom of your pan(s), either just on the bottom or also about 1″ up onto the sides. Bake for 7 minutes and cool completely on a wire rack.

Begin to boil a large kettle or pot of water for the water bath.

In the bowl of your stand mixer fitted with a paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.  Do not overmix.  Pour batter into prepared crust(s).

Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it.  (Or use your best judgment on how to do this without burning yourself.  I just heat the water in a kettle, which is very easy to pour into the pan.)  This will create a water bath that will give off lots of steam while the cheesecake bakes.

Then place the cheesecake pan(s) in the oven, and bake unti

l the edges will appear to be set, but the center will still have a slight jiggle to it.  This will be about 45-55 minutes for the 9-inch pan, and about 30-35 minutes for the 4.5-inch pans.  At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.

Serve topped with caramel, Snickers, and peanuts.

Tip: This would also be marvelous with Twix, Butterfingers, or Kit Kats!

prettygirlfood:

#HappyBdayPGF

prettygirlfood:

(Recipe Here!)

#HappyBdayPGF

prettygirlfood:

Triple-Layer Chocolate Ganache Cake with Strawberries (Recipe Here!)

#HappyBdayPGF