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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 9:48 am 
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I may need a snack section.

I am still trying to grab files, not sure how long this is going to take but I have 53k pages... really people, how much did you guys have to post

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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:44 pm 
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Linanil, our new wiki on Reddit looks fabulous ! Thank you for doing this.

Since Joanna has been open about sharing her recipes , I think posting her Parmesan recipe would be helpful. It is such a good recipe, flexible ingredients and costs much less than the commercial brands.

Joanna’s Parmesan from her Yellow Rose Cookbook

1/2 cup walnuts
1/2 cup raw cashews
1/2 cup brown rice flour (Can substitute other flours. Still works great.)
1/2 cup nutritional yeast
1 tbsp garlic powder
2 tsp salt

Combine all ingredients in food processor and process until fine crumbs. Will last up to a month in an airtight container in your fridge.


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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:48 pm 
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Question: Does it appear that we will be able to save part or all of the current PPK Kitchen archive ? eg those 53 k pages ? I've been off line and just trying to get caught up on all the happenings.

I've pulled some of the recipes from the previous PPK forum. These recipes got a lot of buzz and testing at the time and are fabulous. I'll post them below.

Edamame Hummus by Iloveheeze
Lentil Crunchies
Puerto Rican Pink Beans Recipe
Best Ice Cream Pie by Dark Faerie
Kahlua Pie by Poopiebitch
Butterfinger Cake – Autumnvegan
Kittee's Peanut Butter Fudge


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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:49 pm 
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Edamame Hummus by Iloveheeze
2 cups of edamame [peeled and shelled]
1-2 tbsp miso
1 tbsp sesame oil
1 tbsp tahini or nut butter
2-3 tbsp of rice vinegar
a bit of water if you want a smoother paste

Whirl in blender or food processor and adjust seasonings as desired. Serve on rice crackers [looks like wasabi paste] or crisp bread like Finn crisp.

Lentil Crunchies
1 c lentils (not red)
1 quart water
Cooking spray of your choice (I used olive oil)
¼ tsp onion powder
¼ tsp curry powder
1/8 tsp cayenne pepper

Place water and lentils in a saucepan. Bring to a boil, cover, remove from heat, and let sit for 15 minutes. Drain and spread out on paper towels to dry. (I let mine sit for about 20 minutes, and then sponged them off again with another paper towel.) Line a cookie sheet with foil. Spray well with cooking spray. Spread out lentils on sheet and give them a light coating of cooking spray. Bake in a 425 degree oven for 15-20 minutes, until crisp, stirring often. Combine seasonings and toss with hot lentils. Cool and store in a airtight container .It's a wonderful little salty snack!


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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:49 pm 
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Puerto Rican Pink Beans Recipe

I'm Puerto Rican! This is my mom's recipe:

1 can beans, not drained (or a similar amount of dried beans that have been soaked)
1 Tbsp Recaito* or more
4 oz tomato sauce
1 packet sazon (found in most supermarkets, with the spanish foods)
1 small potato, diced into 1/2 inch cubes
pinch of oregano
Salt and pepper to taste

Saute the recaito with the tomato sauce for about 3 minutes. Add beans, potatoes, oregano, salt and pepper and enough water to cover the beans. Simmer over low heat until the potatoes are tender. Stir occasionally, and add water if needed to keep the liquid level above the beans. Goya sells this in a jar or frozen, but if you can't find it, you can mince and mix together: 1/4 onion, 2 cloves garlic, 1/4 green pepper, and 1 tsp cilantro. My family usually minces all the ingredients together in big quantities and keeps a big jar of the stuff in the fridge. Because it sits for a while, the flavors mix together and get really powerful. It's wonderful!


Last edited by Padraigin on Sun Oct 16, 2016 8:51 pm, edited 2 times in total.

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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:50 pm 
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Best Ice Cream Pie by Dark Faerie

I made a vegan ice cream pie for my mother-in-law's b-day...it was heaven.
It consisted of (by layer)
chocolate cookie crust
chocolate ice cream (soy delicious)
chocolate covered pretzels
chocolate-peanut butter ice cream (soy delicious)
chocolate cookies
chocolate syrup
caramel sauce
peanuts
pretzels

(I put it all in a springform pan and put in freezer)


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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:51 pm 
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Kahlua Pie by Poopiebitch

Crust:

- About half a package of Newman-O's that you found at the back of your pantry, after forgetting them for a while and letting them go slightly stale (or other cookies of your choice)
- 3 Tbs melted Earth Balance

Put the cookies in a blender or food processor, pulse into fairly fine crumbs. Melt the EB in a pie plate and add the crumbs. Mix together with your hands and press onto bottom and up sides. Set the crust aside.

Filling:

- 1 package silken tofu that has to be used immediately because it is already past it's expiration date but you refuse to let it go
- ¼ cup Kahlua or other liqueur of choice (Grand Marnier is excellent in this, especially with some fresh orange zest as well)
- A generous squeeze of agave
- 1 tsp of vanilla (or flavoring of your choice)
- 1½ cups chocolate chips (vegan, of course), melted

Put tofu, Kahlua, agave and vanilla in the blender or food processor and puree until smooth. Add the chocolate and puree again, scraping down sides as needed until fully incorporated.

Taste the filling to 'make sure it's good', and stop yourself from eating it all straight out of the blender. Pour the filling into the crust and pop it in the fridge for at least an hour. It sets up quickly, so no need to be too patient.

Think of me fondly as you shovel it into your face.


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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:52 pm 
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Butterfinger Cake – Autumnvegan

The cake
Preheat oven to 350F
Whisk together in one bowl:
4 ½ c flour
1 T. + 1 t. b. powder
1 t. baking soda
1 t salt
3 - 5 ½ oz. Packages of chick o stick ground in food processor (reserve about a 1/2 c. of the ground candy for sprinkling between layers)

Whisk together in another bowl:
3 c. water
2 t. apple cider vinegar
2 ¼ c florida crystals
1 c canola oil
1 T vanilla ext.
1 t. coconut ext.

mix bowl one and bowl two and pour into three greased parchment paper lined 13x9 pans. Bake until done. (start with 35 min. and toothpick test from there)

Butterfinger Buttercream
½ c Peanut butter
¼ c Cashew butter
1 T. Vanilla extract
1 t. Coconut extract
½ c. Earth Balance
¼ c. Non-hydrogenated shortening
2 ½ c. Powdered sugar
about 3 T soy milk

Ganache

2-12 oz packages chocolate chips
1 ½ c soy milk

whisk together in a double boiler until smooth. It’s easier to spread in the cake when it is only partially set


To Assemble:
Diagrams are better than words, yes?
If you want, put aside a bit of the butter cream to decorate the outside

__________________Ganache_____________________________
I Buttercream mixed with 1/4 c. Chick-o-stick crumbles I
I Cake I
I Chick-o-stick crumbles I
I ganache I
I Cake I
I Chick-o-stick crumbles I
I ganache I
I Cake I
Cakeplatecakeplatecakeplatecakeplatecakeplatecakeplatecakeplatecakeplate


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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:53 pm 
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Kittee's Peanut Butter Fudge


Ingredients:
1 cup peanut butter
1 tsp vanilla
2 cups sugar
1/2 cup water (or soymilk)

Directions:

Grease a 8x8 or 9x9 pan or casserole. In a large bowl, place peanut butter and vanilla. Put the sugar and water (or soymilk) in a sauce pan. Bring to a boil. Boil hard for exactly one minute. Dump all at once into the peanut butter mixture and stir quickly to blend. It sets up really fast, so pour into the greased pan quickly, and allow to cool completely before enjoying.


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 Post subject: Re: Master recipe thread
PostPosted: Sun Oct 16, 2016 8:55 pm 
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Oops - one more - Anek's Panettone

Panettone by Anek

Ingredients:
250 gr whole wheat or white flour
50 gr cornstarch
50 gr cane sugar
3 tablespoons hazelnuts paste
1 orange
40 gr beer yeast or 1 handful of sourdough starter
1 cup rice milk
1 cup soy milk
1 handful raisins, soaked
For the glaze:
10 almonds
10 hazelnuts
2-3 tablespoons malt or maple syrup
2 tablespoons cane sugar
dark chocolate

Preparation:

Mix flour, cornstarch, sugar, hazelnuts paste, juice and zest of the orange; add the slightly warmed up rice milk where you dissolved the beer yeast, if it's not enough liquid add the soy milk until it's the right consistency. Add the soaked and squeezed raisins. Pour into a tall pan the shape of a panettone that you have oiled and floured before, and let rise for 3 hours. Bake in the oven at 160 degrees Celsius for 45 minutes.

If using the sourdough starter knead, let rise for 3 hours, knead again, let rise for a night, knead again, and let it rise until the next day. Then knead again and put into the oven as above.

Once baked and cooled, take it out of the pan and cover it with the glaze made mixing in a food processor the almonds, the hazelnuts (both peeled), 2 tablespoons of cane sugar, and 2-3 tablespoons of malt or maple syrup. To decorate, sprinkle with grated dark chocolate.


Enjoy!


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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 7:22 am 
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Oh god yes! I need to save kittee's fudge, I kept loosing it to reformatting and having to scour the internet for a ppk forum where some kind soul resposted the recipe.

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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 7:36 am 
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Thanks Padraigin!

About the web scraping, I should've figured out how to just scrape the kitchen and the square really but it is getting as much as it can. Of course if it dies before it is done, I have what I have.

I added your puerto rican beans recipe to the page I have on beans.
https://www.reddit.com/r/theppk/wiki/ki ... eyourbeans

Also I'm mostly concerned about content and then I'll see about the format.

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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 7:54 am 
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<3

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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 11:28 am 
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linanil wrote:
About the web scraping, I should've figured out how to just scrape the kitchen and the square really but it is getting as much as it can. Of course if it dies before it is done, I have what I have.

Also I'm mostly concerned about content and then I'll see about the format.



A good common sense approach. I'll keep digging through my recipe files from the previous PPK forum and share any more gems I find.

Here's one more for the bean page - the original Chickpea and Tahini Casserole. There are more variations, like the one in Julie's Casserole book, but here's the original framework.


Chickpea and Tahini Casserole

2 (15-22 1/2 ounce) cans chickpeas, drained and rinsed
3-4 cups cooked brown rice
1 (28 ounce) can diced tomatoes, undrained
1 medium white onion, chopped
1 teaspoon garlic powder (or equiv. fresh garlic)
1 teaspoon dried oregano (or equiv. fresh)
1 teaspoon dried basil (or equiv fresh)
1-2 teaspoon dried parsley (or equiv. fresh)
3 tablespoons tahini
3 tablespoons water
1 tablespoon toasted sesame seeds (optional)

1. Preheat oven to 375 degrees F.
2. Mix tahini and water until well mixed (it should get kind of"fluffy").
3. Set aside.
4. Spray 9x13 pan with olive oil.
5. Dump all ingredients into pan.
6. Add salt and pepper to taste.
7. Mix well.
8. Add tahini mixture, stir until well combined.
9. Bake at 375 for approximately 40 minutues, until top begins to brown.
10. Sprinkle with sesame seeds, and bake 5 minutes more.
11. Serve hot!


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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 11:38 am 
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Ooh - I forgot about this recipe. Thanks for posting! It's really easy and inexpensive and makes a ton, especially if you add some more veg that you want to use up. I made it a few times and it made lunches for pretty much the whole week for both me and my husband.


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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 11:51 am 
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Oh I remember when that recipe was posted! I've made it once.

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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 7:28 pm 
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I had two people review the translations of the Aux Vivres recipes and they are ok.

Chef Michael Makhan (Aux Vivres) Recipes
http://forum.theppk.com/viewtopic.php?f=18&t=22463

Recommended Best Recipes:

Smoothie Choco Classique

Chili Jalapeno

Quinoa with Maple Tempeh and Snow Pea Leaves
http://ascentmagazine.com/columns.aspx% ... ID=29.html

Spicy Noodles with Bok Choy and Tofu (on page 2 of the thread)

Végé-Lox and Chapatis
http://ascentmagazine.com/columns.aspx% ... ID=14.html

Energy Truffles

Aux Vivres Lentil and Walnut Loaf with Onion and Rosemary Gravy by chef Shawn Arseneau
http://news.nationalpost.com/life/food- ... alnut-loaf

Thai Bowl

Burger au fromage d’avoine (Oat Cheese Burger) - I've made the Oat Cheese twice to use as a pizza topping with veggies and it turned out really good.

Molasses-Glazed Roasted Vegetables


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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 8:18 pm 
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This one is super basic, and less a recipe than a method, but I use it all the time and think it deserves to be saved: Isa's Breaded Tofu

IsaChandra wrote:
I wanna’ talk to you about breading. Because I used to move heaven and hell to bread my tofu. Pressing it, marinating it, dipping it in three different things, and then a lifetime and 45 dishes later I had breaded tofu. But left to my lazy devices I’ve found a down and dirty crazy easy way that only takes 15 minutes.

Listen up: Pour some tamari on a dinner plate. On another plate, a few handfuls of breadcrumbs, a scoop of nooch, some garlic powder, a big pinch of thyme, fresh black pepper. Preheat a cast iron pan over medium heat and have ready a thin metal spatula. Put a little oil in the pan, in two batches, dredge the extra firm tofu cubes in the tamari, just to soak them. Then roll 'em around in the breadcrumbs to coat. Now, without crowding the pan, simply cook in the cast iron, flipping every few minutes, and spraying in or drizzling a little extra oil if needed. It doesn’t have to be perfect, or look like a $30 entree, but I swear it will taste like one!

If you like, a little truffle oil to finish it as it cooks doesn’t hurt. But that’s just me being fancy. Throw breaded tofu over pasta, into a salad, sandwich, and most importantly, into your mouth! Oh and if you’re REALLY lazy, and even easier way to do this is just cut the tofu into 8 slabs and cook each side for a few minutes each.


Thoughts and opinions?

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 Post subject: Re: Master recipe thread
PostPosted: Mon Oct 17, 2016 8:29 pm 
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zwingtip wrote:
This one is super basic, and less a recipe than a method, but I use it all the time and think it deserves to be saved: Isa's Breaded Tofu


Excellent 'best of' PPK cooking. It is simple and straight forward. Very useful for all vegans, especially newbies.

I've noticed that many very recipes posted on blogs/instagram have to be 'sexy' and tend to be complex. I never would have learned to cook vegan cuisine if that was my primary resource.


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 9:02 am 
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I've never seen that one but I added it

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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 11:49 am 
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I'm trying that tofu method for dinner tonight! I haven't seen it before either. Thanks!

I love that all of these PPKlassic recipes are getting posted about again. I forgot about a lot of them over the years and I'm excited to revisit.

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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 8:42 pm 
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Ericka’s Swedish Pancakes (ancient family recipe):

2 cups flour
2 tsp baking powder
1 tsp sugar
1 tsp salt
2 egg replacers (I prefer 4 teaspoons of arrowroot mixed with 4 teaspoons water=2 eggs)
1/2 cup oil
2 cups nut/grain milk of your choice

Mix all the ingredients together and whisk to remove lumps. Thin the batter with boiling water (yes, boiling, not just hot). I used between 1-2 cups for a full recipe. The final consistency should be a little thinner than tomato soup. This helps create the crepe-like texture.

I highly recommend cooking on a cast iron pan oiled with margarine. If you have a Swedish pancake platare, more power to you! I suppose you could cook them on a teflon pan, but my family and I claim no association with this method.

Good with maple syrup, but best with lingonsylt or hjortronsylt (available at Ikea).


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 8:45 pm 
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Some Bazu gems - she posted many excellent recipes.

Bazu's father-in-law's marinated zucchini:

4 small zucchini, sliced thin
2 stalks celery, sliced thin
1/2 red onion, sliced thin
1/4 cup vegetable oil
1/4 cup white vinegar (white wine, white balsamic, I bet rice would work well too)
1/4 cup agave nectar
salt and pepper to taste

Toss the veggies. Mix the dressing ingredients and coat everything well. Top with salt and pepper. The longer this marinates, the better. The recipe can be doubled and/or cut in half very easily, and you can adjust the dressing to your taste.


And her grandmother's Fesenjan - this has been my 'go to' recipe when omnis come for dinner and it is always a hit.
http://wherestherevolution.blogspot.ca/ ... about.html


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 8:49 pm 
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MBM’s Hawaiian Bread

Bring a little bit of summer into winter! This is made to go in a disposable foil pan which is slightly smaller than your average loaf pan. You can totally use your loaf pan, it just might rise up a little short.

1 1/2 c flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
3/4 c coconut milk
2 T soy yogurt
1/4 c vegetable oil
1/2 c sugar
1/2 t orange zest
1 t orange extract
1/2 t vanilla extract
1/2 c crushed pineapple, drained
1/4 c macadamia nuts, chopped
1/4 c unsweetened coconut flakes (optional)

Lightly grease a foil loaf pan and preheat your oven to 350.

In a medium sized bowl, sift together the flour, baking powder, baking soda and salt.

In a large bowl, whisk together the milk, soy yogurt, oil, sugar, zest, extracts and crushed pineapple. Add the dry ingredients and stir together until the batter is mostly lump free. Add the macadamia nuts and coconut, if using, and fold gently.

Pour into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.


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 Post subject: Re: Master recipe thread
PostPosted: Tue Oct 18, 2016 8:56 pm 
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Truffles (Afoolsays )
50 truffles (change servings and units)

3/4 cup raw cashews
3/4 cup cold water
1 lb bittersweet chocolate
cocoa powder

Directions
Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
Meanwhile, in a double boiler heat the chocolate until it's all melted.
Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).
Cool in the fridge for 2 hours (to set).
Take out a small ball, roll in cocoa powder and store in fridge/freezer.
Repeat until done.


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