Apple Pie Baked Inside An Apple Makes So Much Sense


Try as we might, it’s tough scarfing down a whole apple pie all by ourselves. But an apple-pie? That we can do.

Instructables user Juanamac devised this excellent, heart-healthier alternative to the traditional sugar-bomb apple pie: an apple pie inside an apple. It involves coring one “pretty” apple and filling it with the innards of one “ugly” apple, sugar, cinnamon, berries, and sweets as desired. Top off the whole thing with a puff pastry lattice then bake for 10 – 15 minutes until golden. By the time you’re done, you’ll be so amazed with its low-carb ingenuity, you’ll totally forget the fat content of all the extra ice cream you’re about to inhale.

Check here for full instructions and photos.


Deep-Fried Chocolate Chip Cookie Dough, Because We Love You


It sounds like a five-year-old stoner’s dream: “Dude, what if, instead of baking the cookie dough, we covered it in tempura batter and deep fried it?”


Designed by miss kellechu over at Instructables, this gloriously greasy blast from every child’s past features no poisonous eggs (though I’ve never heard of any kid getting sick from licking raw dough off the mixing spoon). Nope, only butter, brown sugar, semisweet chocolate chips and flour here. Once rolled into small balls, the “faux dough” is then frozen, covered in the tempura batter and deep fried to create approximately 24 little bundles of joy.

Crunchy on the outside, soft and gooey on the inside. Mmm, tastes like love.

H/T + PicThx kellechu


Gotta Eat ‘Em All: PokeCakes!


h0n3y5un5h1n3 (leet/1337 speak for “honeysunshine”) over at Instructables has done the worship-able, combining childhood Pokememories with cake. Fantastic. A bit involved, perhaps, but fantastic.

Granted, these Pokeball Layer Cakes are not easy. Most of us would give up after Step 1: Bake Your Cakes (not, she stresses, from mix). But she keeps going, despite the special molds, cake-fillings, malleable fondant x3, AND painted tiny hearts. Sure, you may be thinking “Ain’t nobody got time for that!”

But look at the finished product! Right in the childhood, folks. Right in the childhood.

Full instructions here.

H/T Instructables + PicThx that’s nerdalicious


Caramel Coated Cheetos > Popcorn, Obviously


Your average popcorn tin usually comprises three flavors: plain, caramel and cheese. And while the plain batch is pretty much there just to keep production costs down, the other two are a revelation, hampered only by their inability to bless snackers with both their miraculous tastes at the same time.

(Short of blasphemously dipping our cheese-dusted fingers into mounds of caramel, that is.)

Well, entertain such sinful thoughts no longer. Here to satisfy all our cheesy, caramelly cravings is instructables user Pueo, with a recipe for Caramel Coated Cheetos. Not really a snack and not really a dessert, the only thing missing from this flash of inspiration is an option to use Flamin’ Hots instead of Puffs. Because spicy + sweet? Always a win.

Catch the full recipe and photos here.

H/T Nerdalicious + Picthx Pueo


This Valentine’s Day, Mold Your Boobs into a Cookie Bra

It’s a little disheartening, seeing how quickly stores can just drop all their Christmas fare for the next big commercial holiday. But hey, I’m an impressionable consumer! And Walgreens does say Valentine’s Day is just around the corner and I should get going on the prep work. Luckily, I know the perfect place to start.

I mean, lucky for other people. Because I’m much too refined to try something as crude and un-ladylike as this.

(For those of you who are A-Okay with being crude and un-ladylike, however. . .)

It’s a bra, made out of cookies, molded perfectly to the shape of your own boobies. I mean boobkies. Hehe, boobkies.

Designed by instructables user Mimikry, the process behind this beauty is fairly simple, involving plaster strips, tin foil and instant cappuccino. When you’re done, feel free to wear it on your next big date with your favorite pair of lace panties. Or just under your PJs as you watch The Vow for the third time, sigh.

Check out the full recipe and photos, here.

H/T Nerdalicious


Turkey, Stuffing, Corn & Other Adorable Thanksgiving-Themed Cupcakes

Or: How to Eat a Whole Thanksgiving Dinner in 5 Bites or Less

Not saying you’d ever want to do that (do inhales count as bites?), but in case your annual pie batch just ain’t cutting it this year, these Thanksgiving Dinner-themed treats by Make.Bake.Celebrate are some definite must-bake cute.


Here’s How to Make Spaghetti-Stuffed Meatballs

Let’s be honest, the best part of spaghetti isn’t the noodles. This recipe from instructables user bajablue helps cut out the middle man and lets us get straight to the good stuff (without losing any of spaghetti’s other starchy, cheesy goodness).

Spaghetti IN Meatballs


Meatball Ingredients:
1/2 lb Hamburger Meat
1/2 lb Ground Chuck
5 oz (1 tub) Shredded Parmesan Cheese
2 Eggs
1 cup fresh Bread Crumbs from 2-3 slices of day-old French or Sour Dough Bread
1/3 cup whole Milk
2 cloves Garlic- finely minced
1 teaspoon Italian Seasoning mix
1 teaspoon salt

2 oz Angel Hair Pasta
Whole Milk Mozzarella Cheese
Garlic-Pepper Salt to season the water

Specialty Tools:
Blender or Food Processor
Chopsticks (connected) or a cocktail fork
Parchment Paper

Step 1: Pasta Prep

  1. Add 2-3 inches of water to a stock pot.
  2. Generously season the water with Garlic salt and bring to a boil.
  3. Add whole, unbroken pasta.
  4. Cook al dente.
  5. Drain and rinse.
  6. Put pasta in a bowl and cover with ice water for several minutes to chill.
  7. Drain again.
  8. Line a large plate or baking sheet with plastic wrap or wax paper.

Pile 1/2 cup cooked pasta on one side of the plate.

Insert (stab) the connected chopsticks into the center of the pasta and twirl it a few times until you have a quarter-sized ball of pasta.

Use the chopsticks to slide the pasta bundle out of the pile and off to the side. Twirl until the ball is tidy. Repeat the process until you have 18-20 pasta balls.

Freeze uncovered for 20 minutes.

Step 2: Meatballs, part 1

Parmesan Prep:

Measure one cup of shredded Parmesan cheese and put it in your blender or food processor. Pulse a few times, then blend on high until the consistency is very fine.

Put the parmesan powder into a small bowl and set aside.

Fresh Bread Crumbs:

Remove the crust from the day-old bread slices and tear it into smallish hunks. Put a few hunks into your blender/ food processor. Pulse a few times then blend on high. Work in small batches to prevent the bread crumbs from clumping if the moisture content is a little too high.

Measure 1 cup of bread crumbs into a small bowl. Stir in 1/3 cup whole milk. Stir to moisten.

Set aside for 5-10 minutes, allowing the milk to be completely absorbed.

Mince the garlic cloves. Whisk the eggs in a small bowl. Whisk the minced garlic into the eggs. Set aside.

Step 3: Meatballs, part 2

The key to making perfect meatballs may begin with quality ingredients, but over-mixing even the best ingredients will result in a hard, crumbly meatball that isn’t worth eating.

Proper mixing is absolutely critical (obviously, I cannot emphasize this strongly enough.;-) and here’s how to do it:

  1. Crumble the ground beef and ground chuck into a large bowl.
  2. Put 1 tsp Italian season and 1 tsp Salt into your palm and rub it briskly with your free palm to release the essential oils and aroma. Sprinkle it evenly over the beef.
  3. Sprinkle the Parmesan cheese over the meat mixture.
  4. Add the whisked egg/garlic.
  5. Scoop up the bread crumbs and squeeze gently to remove any excess milk. Add to the meat mixture.

Form your dominate hand like a claw. Quickly and gently mix meat mixture just until all ingredients are evenly combined.

Cover the mixture with plastic wrap. Chill at least 15 minutes and up to 1 hour.

Step 4: Stuffing

Stuffing the twirled pasta balls:

While the meatball mixture is resting, remove the pasta balls from the freezer.

Cut the mozzarella cheese into small cubes and push/work the cubes into both sides of the twirled pasta ball.

Repeat until all pasta balls are stuffed with cheese.

Put the pasta balls back into the freezer until the meatball mixture has finished chilling.

Stuffing the meatballs:

Scoop out about 2-3 Tablespoons of meat mixture into your palm.

Flatten it slightly and push the pasta ball inside.

Work the meat mixture gently around the pasta/cheese ball to seal it in. Gently roll the meatballs into shape. If you pack it too hard, the cheese will explode during baking. ;-(

Cover and chill the stuffed meatballs for at least 30 minutes before baking. They can be kept refrigerated up to 24 hours if you want to make them ahead of time.

Step 5: Bake

Preheat Oven to 350 degrees.

Place the meatballs 2 inches apart on a baking sheet lined with parchment paper*.

Bake for 10-12 minutes or until lightly browned. (Set your timer and check for done-ness after 10)

Oils/fats will release from the meatballs during baking and they may look a little messy until you remove them from the baking sheet with a spatula.

As you can see, a teeny bit of cheese seeped through on a few of my meatballs. No worries if this happens to you, too. The meatballs will still be loaded with cheese and spaghetti.

*If you don’t have parchment paper you can use foil that’s been moderately greased.  Just be aware that the meatballs tend to stick so removing them is a little difficult.  I know this because?  I experimented. 😉

Step 6: Garnish and Serve

I didn’t want to overwhelm the flavor and texture of the meatballs, so I decided to use simple garlicky red sauce, complimented with sliced sundried tomatoes and a sprinkle of parmesan cheese.

Spaghetti in Meatballs are tastiest when served warm from the oven while the mozzarella is heavenly-luscious and melty. Be sure to prepare your sauce-of-choice and garnishes ahead of time.

Sauteed fresh Portabello mushrooms and a smidge of freshly chopped basil would really compliment this appetizer. A grilled cap could be used as a “boat” with the meatball nestled on top. (sigh)… why is hindsight always 20/20 and why don’t I have portabellos in my frig?!?


p.s. If presentation isn’t terribly important to you, these meatballs also taste wonderful when gently cooked in a simmering red sauce for 10-12 minutes. (See the final picture.)

[Recipe and photo credit: bajablue]


Ermahgerd, There’s Such a Thing as Bacon-wrapped Sushi — Here’s How to Make It

As so deftly described by recipe creator Cathy Bouchard (instructables tag: skyisblu), sushi is the “perfect combination of tastes” – sweet and salty and tangy and fresh – and now apparently made even better by trading the crispy sheets of seaweed for crispier, saltier strips of bacon.


Bacon Wrapped Risotto Sushi


(Makes enough for 2 – 4 people)

  • 2 500g (1 lb.) packages of bacon
  • 3 tbsp. oil
  • 1 medium onion, finely diced
  • 1 1/2 c. sushi rice
  • 3/4 c. white wine (replace with chicken stock for a version without alcohol)
  • 4 1/2 c. chicken stock
  • 2 tbsp. butter
  • 3/4 c. grated Parmesan cheese
  • bamboo sushi rolling mat
  • roasting pan with drip tray to cook the bacon (can be replaced by a cooling rack placed on a baking sheet)
  • thick-bottomed cast iron pot

Step 1: Bacon Nori

Preheat the oven to 350 degrees F.

Lay half a package of bacon on the rack of the roasting pan, then bake for 10 minutes. Turn the bacon strips over, then continue cooking for another 10 minutes. The idea is to cook the bacon slightly less than crispy, as the strips need to remain pliable enough to be rolled into a maki.

Once cooked, transfer the bacon strips to a plate to cool, and repeat the cooking process with the remaining bacon. Set the cooked bacon aside.

 Step 2: Risotto Filling

First, you have to prepare the stove-top for risotto-making: place the heavy-bottomed pot to cook in on the front burner of the stove, then put the saucepan for the stock on the back burner. Pour the stock into the saucepan and bring to a simmer over medium-low heat. Adding hot stock to the dish will keep the risotto cooking evenly. Adding cold stock would only slow down the cooking process.

In the large, heavy-bottomed pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Add the rice to the pot and stir until coated in the oil, about 1 minute.

Add the wine and cook, stirring, until the liquid has been absorbed.

Begin adding the stock to the rice, one ladle at a time, allowing the liquid to be completed absorbed before the next addition, while stirring constantly to prevent the rice from sticking. Keep adding stock to the rice until all the stock has been used up, the rice is cooked and the risotto is creamy.

Remove from heat and stir in the butter and Parmesan cheese. Set aside until ready to assemble the sushi rolls.

(Look here for more risotto customization tips, such as adding mushrooms or green peas and ham)

Step 4: Rolling the Sushi

Cover the sushi rolling mat with a large piece of aluminum foil as protection from the risotto and bacon grease. (You don’t want your next sushi dinner tasting like bacon. Or maybe you do…) Lay the strips of bacon vertically over the mat, making sure they all touch to create a “sheet” of bacon “nori”. Cover the half closest to you with a layer of risotto, about 1/2 inch thick.

Using the aluminum foil and rolling mat as guides, pull the edge of the bacon roll up and over itself, to begin rolling the sushi. Push the end down and into the rice, and the bacon should start curling in on itself. Work your way along the roll, pushing the bacon in on itself while pulling the aluminum and sushi mat away, creating a tight roll. Once you get to the end of the bacon, check the roll. If there is too much filling, it will be squishing out by now, and you can remove it to make a cleaner roll. You should now have one complete bacon sushi roll. Roll the sushi in the aluminum foil, close the ends, and set it aside. Lay a fresh piece of aluminum foil over the rolling mat and continue using the rest of the bacon and risotto until you have 4 complete sushi rolls.

Step 5: Baking and Slicing

Preheat the oven to 350 degrees F. Place the aluminum foil-covered sushi rolls in the oven and bake for 20 minutes. This will warm all the ingredients and crisp the bacon a little more. It will also melt any cheese fillings you may have decided to add to your rolls.

Remove from the oven and unwrap one roll on a cutting board, Using a sharp knife, cut the maki in between each bacon strip. Place the cut pieces onto a platter for serving. Continue until you have cut all the maki pieces.

Step 6: Serve!

Serve the sushi with a light crispy vegetable side dish, such as refreshing cucumber sticks, or a green salad. White wine makes an excellent compliment to the meal, especially if it is the same wine used in the risotto. If you like to dip, I suggest a nice marinara sauce, warmed slightly, but the sushi is also great by itself.

So it’s not strictly “sushi,” but this bacon-wrapped recipe definitely looks and sounds unbelievably tasty. What do you guys think? Plan on trading out your favorite nori for pork parts any time soon?

[All photo and recipe credit: Cathy Bouchard]