3D Goldfish Paintings By Artist Riusuke Fukahori
Japanese artist named Riusuke Fukahori is painting incredibly realistic three-dimensional goldfish using acrylic paint layered over clear resin. Just like 3D printe, the artist paints the fish layer by layer, with the sandwiched slices revealing slight more about each creature.
Grilled Fish Tacos with Tomato-Green Onion Relish
These delicious grilled fish tacos feature a homemade tomato-green onion relish that provides fresh, spicy flavor.
Ingredients
1 tablespoon fresh lime juice
2 teaspoons canola oil
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound firm white fish fillets
8 (6-inch) fat-free whole-wheat tortillas
Tomato-Green Onion Relish
Lime wedge
Preparation
Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
Divide fish among tortillas; top with relish. Serve with lime wedges.
HOW TO... MAKE EASY HAM AND CHEESE ROLLUPS
What you'll need:
- 3 tablespoons of mayonnaise
- 1 tablespoon of pickle relish
- 1 whole grain tortilla
- Thinly sliced ham
- Sliced swiss cheese
- 1 avocado
- 1 tomato
Step 1: Mix and spread
Mix the mayo and relish in a small bowl. Then spread the mixture onto a whole wheat tortilla. Next, lay out the ham and swiss cheese on top of the tortilla. Make sure to lay out the ham and cheese evenly -- this will make rolling the tortilla much easier.
Step 2: Add the remaining ingredients
Chop up one avocado and one tomato and arrange them on top of the tortilla. It's a sneaky way to get some fruits and vegetables into kids' bellies. You could add baby spinach and sliced bell peppers as well.
Step 3: Pack it up
Once the ingredients are added, roll up the tortilla. Fold up the sides as you go, exactly as you would fold up a burrito. Finally, wrap the rollup in aluminum foil, throw it in your kid's lunch box and you're ready to go. Yum!
PEANUT BUTTER “CHEESE BALL”
Ingredients
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter (not all-natural)
- 3 tablespoons packed brown sugar
- 3/4 cup milk chocolate chips
- 3/4 cup peanut butter chips
- Graham cracker sticks, teddy grahams, and/or apple slices for dipping
- Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
- Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
- Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
- Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
CHOCOLATE CHIP COOKIE DOUGH FUDGE
Yield: 64 1-inch pieces Prep Time: 20 minutes Cook Time: 3 hours chil time
INGREDIENTS:
For the cookie dough:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons half and half
1/2 cup all-purpose flour
For the fudge:
1/3 cup brown sugar, packed
1/3 cup butter
pinch of salt
1/3 cup half and half
4-5 cups powdered sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons half and half
1/2 cup all-purpose flour
For the fudge:
1/3 cup brown sugar, packed
1/3 cup butter
pinch of salt
1/3 cup half and half
4-5 cups powdered sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips
DIRECTIONS:
Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, salt, and half and half. Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved. Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours.
Keep in refrigerator for up to 1 week.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, salt, and half and half. Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved. Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours.
Keep in refrigerator for up to 1 week.
Braided Cinnamon Wreath
Try this fantastic recipe from Just Love Cookin’ and not only your house will smell good but you will love the taste of this cinnamon braid. Ana did a fantastic creation here!!! Get that cup of coffee or hot chocolate and enjoy! This is the best cinnamon roll you will ever taste.
Dough
- 2 cups flour
- 1/2 tsp salt
- 1/3 cup lukewarm milk
- 1 envelope active dry yeast or 0.6 Oz
- 1/8 cup melted butter
- 1 egg yolk
- 1 tbsp sugar
Filling:
- 1/4 cup softened butter
- 4-5 tbsp sugar
- 3 tsp cinnamon
- Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
- Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
- Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
- Preheat oven to about 400 degrees Fahrenheit. Dust your work surface with flour, and roll the dough out to a thickness of 1cm.
- Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
- Roll up the dough, and using a knife, cut the log in half length-wise.
- Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).
- Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown.
- Reduce the oven temperature to 350 degrees Fahrenheit after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this.
Apple Quinoa Parfait
Quinoa doesn't just have to be a side dish or salad ingredient. We used it in place of oatmeal to create the perfect apple parfait.
Looking for a healthy breakfast parfait? Trying to stay away from all that grain? Well, we have one delicious recipe for you. Quinoa is actually a seed,and it is packed full of protein and other healthy nutrients. We gave quinoa a hint of apple pie spice and jazzed up soft cooked apples with just a hint of spice and a little brown sugar. This is your new favorite way to start your day.
Apple quinoa parfait recipe
Ingredients:
- 2 cups water
- 1 cup quinoa
- 2 teaspoons apple pie spice
- 4 apples, skinned and cubed
- 2 teaspoons apple pie spice
- 1 teaspoon vanilla paste
- 1 tablepoon dark brown sugar
- 1 cup apple cider or apple juice
- 4 containers vanilla or plain Greek yogurt
Directions:
- Boil water and pour in quinoa. Cover and simmer on low until the quinoa is fluffy and no more water remains, about 15 minutes.
- Fluff quinoa with a fork and stir in apple pie spice. Set aside.
- In a small pot, add cubed apples, apple pie spice, vanilla paste, sugar and apple cider. Bring to a boil and cook over medium heat till the apples are soft and the cider has boiled down to create an almost syrupy consistency. Let the apples cool before making the parfait.
- In a Mason jar or small glass, layer in yogurt, quinoa and apples.
- This dish can easily be assembled the night before and is a great option for an on-the-go breakfast treat.
Mini Taco Cookies Recipe
Make these adorable bite-size taco cookies for Cinco de Mayo or any future fiesta! Just a few simple ingredients to assemble — no baking required.
Mini taco cookies recipe
Yields 12 mini taco cookies
Ingredients:
- 12 Golden Oreo cookies
- 10-15 peanut butter candy melts
- 1/2 cup chocolate frosting
- 1/2 cup crushed chocolate Oreos
- 1/4 cup coconut
- Green food coloring
- 24-30 Hot Tamale candies
- Orange Airhead candy and banana Laffy Taffy
- 1/4 cup white frosting
Assemble each taco topping:
- To make the ground beef, mix 1/2 cup chocolate frosting with 1/2 cup crushed chocolate Oreos.
- To make the lettuce, add 2 drops green food coloring to 1 teaspoon water. Put 1/4 cup coconut in a zip-closed bag and pour green liquid inside. Mix and toss well.
- To make the cheese, flatten an orange Airhead candy and a banana Laffy Taffy. Cut them up into tiny pieces with scissors.
- To make the cherry tomatoes, cut off the rounded ends of Hot Tamale candies.
Directions:
1
Prepare the "taco shells"
To make the cookie taco shells, remove the top and bottom wafers of the Golden Oreo cookies and scrape off the filling. Using a sawing motion with a serrated knife, carefully cut each Oreo wafer just above the Oreo logo (about 2/3).
Align the cut wafers inside of a mini cupcake pan to form the angled shape of a taco shell.
Melt the peanut butter candy melts in a microwave (three, 30-second intervals, stirring between each heating) and pour into a piping bag or plastic zip-closed bag. Cut off the tip and pipe the melted peanut butter candy between the cut Oreo wafers.
Smooth out with a toothpick. Allow them to cool a few minutes. Turn the cookie taco shells over and pipe more peanut butter melt on the bottoms, smoothing the gap shut and securing the two wafers together.
2
Add "ground beef"
To assemble, add the chocolate ground beef first.
3
Pile on the toppings
Pipe a small line of white frosting down the the center and sprinkle the coconut lettuce on top. (The frosting helps keep it in place.) Add a few more dabs of white frosting and sprinkle the candy cheese on top. Add two or three dabs of white frosting to secure the candy cherry tomatoes. Add more white frosting for sour cream, if desired.
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