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J Barband
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Chocolate Coconut Cake

INGREDIENTS

4 eggs
1 cup sugar
¼ cup oil
1 cup flour
1 pinch of salt
1 ½ cups powdered chocolate
½ cup boiling water
½ teaspoon vanilla essence
1 ½ teaspoon baking soda
2 cans (790g) sweetened condensed milk
50g butter
200g dry coconut flakes
100 ml coconut milk
300g chocolate ganache
250g coconut shavings

LET'S GET COOKING...

Separate yolks from whites. Reserve the whites and in a bowl, mix the yolks with the sugar and the oil.
Mix flour, salt and powdered chocolate.
Add the water and the flour-chocolate mix alternating them in steps to the yolk mixture.
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J Barband

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Chocolate Pretzel Pie

INGREDIENTS

Servings: 8

For the pretzel crust:
5 cups crushed pretzels
1 stick (8 tablespoons) melted butter
⅓ cup brown sugar
For the chocolate pie filling:
¼ cup cornstarch
1 ½ cups sugar
¼ teaspoon salt
4 egg yolks
3 cups milk
7 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
2 tablespoons butter
2 tablespoons lemon juice

PREPARATION
1. Preheat oven to 350˚F/175˚C.
2. Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
3. Bake for 10 minutes or until golden.
4. Let cool to room temperature.
5. Whisk cornstarch, sugar, and salt in a medium saucepan.
6. Mix in egg yolks and milk, and heat mixture at medium heat.
7. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
8. Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
9. Mix until ingredients are incorporated into a smooth pudding texture.
10. Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
11. Let the pie chill in the fridge uncovered for at least 4 hours.
12. Enjoy!
via: http://bzfd.it/2bIaGhN
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J Barband

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J Barband

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Mosaic Sushi Square

INGREDIENTS

150g rice with 1 tbsp sushi vinegar (for white sushi rice)
200g rice with 1 tbsp sushi vinegar (for pink sushi rice)
1 cucumber
2 tbsp denbu (sweet fish flakes)
3 sticks imitation crab
20g salmon
8 sticks tamagoyaki (Japanese omelette)
4 sheets nori

LET'S GET COOKING...

Spread white sushi rice onto a sheet of nori. Place the cucumber on top and roll tightly.
Combine denbu with 200g sushi rice. Spread this onto another sheet of nori and place the first sushi roll on top. Roll tightly. Then cut into 4 segments.
Place all four segments onto another sheet of nori, arranging them so that it becomes a square shape. Place salmon, egg and imitation crab inside and start wrapping.
Use the last sheet of nori to continue wrapping the sushi.
Make sure to keep it a nice square shape. Cucumbers should be at the corners.
Carefully slice into bite-sized pieces.
via https://taste.md/2blU131
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Banana Cream Pie Jars

INGREDIENTS

For the pudding: ½ cup sugar 3 tbsp cornstarch ⅛ tsp salt 1 ½ cups milk ½ cup heavy cream 2 egg yolks 1 ½ tbsp butter, softened 1 tsp vanilla extract
For the rest: 1 ½ cups vanilla wafers, coarsely chopped 1-2 ripe bananas, sliced 1 ½ cups heavy cream + 1 tbsp sugar, whipped

LET'S GET COOKING...

In a saucepan, combine sugar, cornstarch, salt, milk, heavy cream, and egg yolks until there are no more lumps. Cook over medium-high heat, until thickened and bubbly. Reduce heat to low and cook for 2 more minutes.
Remove from heat. Pour the mixture through a fine mesh strainer and into a bowl to remove any lumps.
Stir in butter and vanilla, until fully incorporated. Cover with plastic wrap directly on the surface of the custard. Refrigerate until set, about 1-2 hours.
Fold ⅓ cup of whipped cream into the set custard.
Using 3-4 mason jars, spoon the wafers into bottom of each jar, followed by custard, sliced banana, whipped cream, more custard and wafers, topping with whipped cream.
via https://www.tastemade.com/.../hungr.../banana-cream-pie-jars
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J Barband

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Garlic Parmesan Potato Stackers

INGREDIENTS
Casserole
10 russet potatoes
1 ¼ heavy cream
1 ½ cup parmesan cheese
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Preheat oven to 375°F/175˚C.
2. Slice up the potatoes about a quarter inch thick.
3. In a large bowl, mix the potatoes, heavy cream, parmesan cheese, garlic powder, salt, and pepper, and stir until all the potato chips are coated.
4. Spray a muffin tin with cooking spray, then stack about 10-12 chips in each muffin cup.
5. Place the potato stacks in the oven for about an hour or until they are fully browned.
6. Allow to cool, then serve with sour cream and enjoy!
via http://bzfd.it/2aY84ve
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J Barband

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Carrot Cake with Cream Cheese Frosting

INGREDIENTS

CAKE:
2 2/3 cups (335 g) all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
1-1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp all-spice
4 cups (500 g) carrots, shredded roughly 6-8
1/4 cup (50 mL) lemon juice
2 cups (200 g) granulated sugar
1 1/4 cup (300 mL) flavorless oil (such as canola
or vegetable)
4 eggs
1-1/2 tsp vanilla extract
1 cup (130 g) walnuts or pecans, chopped – (you can increase the quantity to 1-1/2 cups if you like)
other optional add-ins (1 cup of chocolate chips, raisins, ½ cup desiccated coconut)
FROSTING:
1/4 cup butter, softened
4 oz (100-115 g) cream cheese at room temp.
2 cups confectioners’ (icing) sugar
1/2 lime or lemon, juiced
1/2 tsp vanilla extract
TOPPING (optional)
½ cup walnuts, chopped mixed with 1 tsp ground cinnamon

LET'S GET COOKING...

Preheat the oven to 350 F and grease a 9x13 inch pan with butter.
In a small bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice) and set aside.
In another bowl, mix the carrots with the lemon juice and set aside.
In a large bowl, blend the sugar, oil, vanilla and eggs until smooth.
Add the flour mixture, stirring just to combine.
Fold in the carrot mixture and nuts. The nuts are optional but highly recommended. You can also add in chocolate chips or raisins if you like.
Pour the mixture into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
To make the frosting, blend together the butter, cream cheese, vanilla and lemon juice.
Gradually add in the confectioners sugar and beat until smooth. The frosting should hold a soft peak when you lift up the whisk/beater.
I like to garnish the cake with some cinnamon and chopped nuts, but this is totally optional.
via: https://taste.md/2b18FSx
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Cheesy French Pull-Apart Bread

INGREDIENTS
1 loaf whole wheat bread
500 grams low moisture mozzarella, cut into about twenty slices (or Tasty Miam suggests Emmental cheese)
200 grams grated white cheddar (or Tasty Miam suggests comte cheese)
Salt and pepper, to taste
A handful chopped parsley
3 tablespoons melted butter

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Cut the bread diagonally to form diamond shapes, making sure not to cut all the way down to the base of the bread.
3. Place the slices of mozzarella between cuts.
4. Cover with grated cheddar.
5. Sprinkle parsley and melted butter.
6. Add salt and pepper.
7. Bake for 15-20 minutes or until all the cheese is melted and the bread is lightly toasted..
8. Enjoy!
via: http://bzfd.it/2bqJJkT
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Blueberry Slab Pie

INGREDIENTS

Servings: 12

4 8-inch refrigerated pie crusts
5 cups fresh blueberries
¾ cup sugar
3 tablespoons cornstarch
½ teaspoon cinnamon
Pinch of salt
1 teaspoon lemon zest

PREPARATION
1. Preheat oven to 400°F/200˚C.

2. In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside. 

3. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches. Cut diagonally into strips. 

4. Roll out another 2 pie crusts. Place in a 15 inch by 10 inch by 1 inch baking sheet.

5. Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.

6. Serve warm with ice cream. 

7. Enjoy!
via http://bzfd.it/2bjgnoL
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Cheesy Chicken Broccoli Bake

INGREDIENTS

Servings: 3-4

1 cup long grain rice
¼ teaspoon black pepper
½ teaspoon onion powder
1 can cream of chicken
1 cup cheddar cheese, shredded
2 cups broccoli, diced
1 ½ cups chicken broth
Extra cheddar cheese for topping

PREPARATION
1. Heat oven to 375°F/190°C.
2. In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined.
3. Lay chicken on top of the rice mixture. Space evenly.
4. Cover with foil and bake for 50 minutes.
5. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.
6. Enjoy!
via http://bzfd.it/2bjh1ma
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Cinnamon Apple Roses

INGREDIENTS

1-2 sheets puff pastry
1/4 cup cream cheese
3 tbsp sugar
cinnamon
1 apple
1 tbsp lemon juice
3 tbsp water

LET'S GET COOKING...

Take out the core and thinly slice the apple.
Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside.
Roll out the puff pastry and cut into 4 even strips.
Spread cream cheese and sprinkle on sugar onto the puff pastry strips.
Arrange the apple slices and sprinkle cinnamon on top.
Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins.
Bake for 40 minutes at 375 degrees F.
via https://taste.md/1QYwCWa
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Strawberry Cream Puffs

INGREDIENTS

1 cup (125 g) flour
3.5 oz (100 ml) milk
3.5 oz (100 ml) water
2 tsp (10 g) sugar
1/2 tsp salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Filling
2 cups (480g) heavy cream
1⁄3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
Fresh strawberries, cut into slices

LET'S GET COOKING...

In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand
mixer. It will result in a smooth, homogenous batter which still holds its shape.
Fit a pastry bag with a large 1⁄2 inch (1cm) round tip and pipe the dough into 1­ 1 1/2 inch (3­4 cm) circles on a parchment paper lined baking sheet.
Preheat oven to 350F (180C). Bake for 25­30 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
In a large bowl whip the cream with an electric mixer until it forms stiff peaks. Add sugar and vanilla extract and mix to combine.
Split the cream puffs in half and fill them with cream mixture and strawberry slices. Dust with powdered sugar and serve.
via http://taste.md/1pmFzOj
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