Check out what artist Sarah Rosado did with a little bit of cereal and a lot of imagination
See the Stars As You've Never Seen Them Before
Check out Sarah Rosado's impressive collection of celebrity cereals. You’ll never look at breakfast the same way again.
The late Amy Winehouse’s hair is perfectly captured with the use of corn flakes. Rosado even managed to get her signature beauty mark in there!
We love how Rosado emphasized Grande’s signature ponytail with the bright blue Fruity Pebbles.
Beyoncé totally woke up like this. Look at how the flakes perfectly mimic her flowing hair!
We bet this rapper and artist never thought he'd be immortalized in corn flake form! Looks like the culinary world is repaying him for putting an ode to Guy Fieri in one of his songs.
Mother Monster herself is flawless even when she is made of cereal. We love the extreme detail in her face and the fun plated props Rosado used.
Come on and vogue! This star always knows how to strike a pose whether it is on the stage or in a cereal bowl.
"You've been hit by, you've be struck by, a smooth cereal!" OK, OK, we know, it's corny, but it is totally fitting, considering this impressive rendition of the King of Pop himself.
For truly, what is a Miley Cyrus portrait without an offensive amount of tongue?
Fierce and fiery. Rosado really captured Minaj's vibrant personality and unmistakable style in this portrait
This crooner looks even dreamier to us in cereal from. Look at the adorable music notes! And those eyelashes! *SWOON*
The Best Soup Recipes Of 2021
From the most basic to the most complex, there's one thing that can be said about soup: Soup is comfort food. Whether your earliest memories including slurping down chicken noodle soup while sick or learning a cherished family recipe for pho or chicken and dumplings, soup is a dish we return to time and time again when we're in need of comfort, warmth, and delicious satisfaction. It's just a bonus that many soups are pretty easy to make and pretty healthy as well.
Often filled with vegetables and low on the carbs and convenient to whip up on a weekend for meal prep, soup ticks all the right boxes. But you can't eat the same soup every single time you get a craving, so Mashed's recipe writers have been hard at work, coming up with some delicious new soup recipes for you to try. Check out our best soup recipes of 2021 and start cooking, stat!
This Pasta Is So Creamy, Tangy, and Delicious, I Can Never Look at Mac n’ Cheese the Same Way Again
Over the past couple of weeks that I’ve been quarantined at home, I’ve come to learn an interesting truth about myself: That fermented dairy, of all things, is my panic-shop comfort food. How’d I become so in touch with myself, you ask? Take one look at my fridge: Right now I have eight pounds of cultured butter, three types of yogurt, a container of creme fraiche and sour cream, oh, and three quarts of kefir all ready for me to use.
But I’ve stockpiled so much fermented dairy because I use it in everything—a bright olive sauce for roasted squash, the marinade for my chicken biryani, chewy grains bathed in buttermilk—and because it can last a while, an important thing as my grocery shops become fewer and farther between. But it’s also because fermented dairy is the key to one of my favorite dinners: a cheerfully green pasta so creamy and tangy and delicious, you won’t be able to look at mac and cheese the same way again.
Based on shish barak, little lamb and pine-nut dumplings served in a garlicky yogurt sauce from the Levant (a region that really loves its fermented dairy), it borrows many of the same ingredients, but recomposes them on the plate. There’s whole-milk yogurt (or kefir plus egg yolks) blended up with garlic and dill for the bright sauce. There’s spiced lamb seared so hard it reminds me of my mother’s charred koftas. And then there’s chewy-sweet dried currants and butter-toasted pine nuts to top it all off.
But what makes this dish everything I need and want right now is how flexible it is. Sure, the recipe calls for full-fat yogurt or kefir, but if all you’ve got is the thicker Greek stuff, just use less and add a bit of pasta water. Only buttermilk in your fridge? Add an extra yolk for more body. No lamb? Any ground meat will work. Or keep it vegetarian with some wilted greens, creamy lima beans, or crisp-tender asparagus instead. No pine nuts? Use whatever nut you’ve got, just chop them up to roughly pine nut size so there’s buttery crunch with every bite. Out of currants? Use any dried fruit, taking care to dice up the larger specimens. No dill but lush with chives and parsley? That sounds absolutely perfect, too. Orecchiette are great, but elbows, penne, rigatoni, and shells will all shine.
What I’m trying to say is, no matter what you do, everything will be fine. This is a forgiving recipe, which is exactly what we all need right now. That, and a few more pints of labne.
Soft Chocolate Chip Cookies
This recipe produces extra soft chocolate chip cookies. They’re not quite as chewy and dense as the cookies above, but they’re way softer. Cornstarch creates a soft and thick cookie, while creamed butter produces a fluffy center with crisp edges. I love using this as a base recipe for white chocolate cranberry cookies!
Make these cookies if you like:
- Thick and super soft centers
- Classic chocolate chip cookie taste
- Brown sugar flavor
- Buttery crisp edges
- Lots of chocolate chips
Emily says: “I made these last night, doubling the recipe all in one and just followed the other steps. They were fabulous! Slightly crispy on the outside with soft middles, good butter flavor, and tons of chocolate chips. I baked a dozen and froze about 40 balls for later! Thank you Sally – family approved! This recipe is definitely going into the rotation!”
Anne-Marie says: “I’ve been in search for the perfect chocolate chip cookie recipe and THIS IS IT! I made it exactly as the recipe directs and they were awesome. Definitely making again…thank you, Sally!”
What You Need To Make Our Favorite Pimento Cheese Ball
Embrace the best of tradition with a cheese ball at your next get together, on your next charcuterie or for this weekend’s favorite game.
- shredded sharp cheddar cheese
- cream cheese
- diced pimentos
- real mayonnaise
- garlic powder
- onion powder
- Worcestershire sauce
- salt & pepper
How to Make & Shape A Classic Cheese Ball
Using a mixer makes a cheese ball one of the easiest appetizers to make, while the toppings and shape make it one of the prettiest! For complete recipe details, see the recipe card below.
- Take your cream cheese out of the fridge to soften about 15-20 minutes before making your cheese ball. This makes mixing the ingredients quick & easy!
- Put all of the ingredients for the cheese ball in a large bowl to use with your hand or stand mixer. (You can use a large fork to mix this with. It just takes a bit more effort.)
- When the ingredients are well mixed, turn out the cheese mixture onto a large piece of plastic wrap. Pull up the edges of the plastic wrap up and twist so that all of the cheese is inside and begins to form a ball. Use a combo of twisting the plastic wrap and your hands to form the cheese into a ball. This method keeps the food from being “over handled” before serving.
- When the ball becomes the shape you like, place it in the refrigerator for at least 1 hour before serving so that it becomes firm.
Add Your Toppings
- After the cheese ball has firmed up in the fridge, pull it out to add the toppings!
- Mix the chopped pecans, bacon pieces, chives and paprika in a bowl, using a fork (specific measurements below). When mixed, spread them out in a solid layer on a piece wax paper.
- Unwrap the plastic wrap from the cheese ball and roll over the toppings mix. You might also have to pull toppings up onto the sides or top and press in a bit to get the covering you like. We like a good heavy covering. That contrasting crunch with the creamy cheese is what it’s all about!
- Try toasting your pecans before making your toppings mix for a richer, more aromatic cheese ball!
What To Serve with A Pimento Cheese Ball
Cheese balls are delicious when served with crackers, crostini, celery, pecans and even fruit! Just make sure you include a serving knife with your cheese so that your guests can easily cut off a little piece to enjoy!
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Dutch Oven Roast Lamb Recipe
Roast dinners are always a little bit stressful in my household. Balancing all the side dishes to keep every family member happy while caring for the main event – be it turkey, pork, lamb, or anything else – tends to leave me with a pretty short temper!
That is until I found this incredible Dutch oven roast lamb recipe!
This recipe involves slow cooking the lamb in a Dutch oven (literally my favorite cookpot ever) for perfectly succulent, tender, and well-seasoned meat every time. And because I can pretty much throw it in the oven and forget about it, I have more time to concentrate on my other dishes… Plus a little extra energy to socialize with the family (okay, sometimes I still pretend to be super-busy and stressed so I can hide in the kitchen, but who doesn’t need an escape from family-time occasionally?).
Bone-in or bone out?
When buying lamb, the primary question most people seem to have is whether they should go for boneless or bone-in.
Although bone-in meat generally has more flavor than boneless varieties, I tend to prefer cooking with boneless lamb for four reasons:
1. It’s easier to fit a boneless leg of lamb in a roasting pan.
2. It’s much easier to carve boneless meat.
3. You get more meat from a boneless leg.
4. Boneless lamb cooks faster.
Fast cook or slow-roasted?
If you’re cooking for the masses, it can be tempting to get caught up in the quick-and-easy recipes to get those dishes out of the oven and onto the table in less time. But I think this is a mistake.
Although you can get delicious meat using a fast roasting method, most chefs agree that taking your time to slow-roast a leg of lamb leaves you with a far more succulent, tender, and tasty meal that falls apart on the fork and melts in your mouth.
Best Roast Lamb Recipe with Herby Gremolata
Prep Time: 30 minutes
Cook Time: 4 hours, 30 minutes
Resting Time: 20 minutes
Total Time: 5 hours, 20 minutes
• 5lb boneless leg of lamb
• 6 garlic cloves, peeled and halved lengthwise
• Olive oil
• Salt and pepper
• 1 cup white wine
• 2 cups hot chicken stock
• 2 bay leaves
• 5 sprigs fresh thyme
• 2 onions, sliced into wedges
• ½ cup lemon juice
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tsp dried oregano
• 2 tbsp minced garlic
• 1 tsp sea salt
• 2 tbsp olive oil
1. Preheat the oven to 450’F and allow the lamb to come to room temperature.
2. Use a small paring knife to make 12 slits, equally spaced, across the whole leg.
3. Insert the halved garlic cloves into each slit.
4. Rub the lamb with olive oil all over and season generously.
5. Place the lamb, fat side up, on a rack over a roasting pan.
6. Plant the lamb in the oven and roast for 30 minutes to allow the meat to brown nicely.
7. While the meat is browning, place the rest of the ingredients in a large cast-iron Dutch oven (like this one).
8. Next, make the gremolata by combining the gremolata ingredients in a small bowl.
9. Once your lamb has a nice brown exterior, remove it from the roasting pan and place it fat-side down in the Dutch oven on top of your other ingredients.
10. Reduce the oven temperature to 350’F and boil the kettle.
11. Add the boiling water to the Dutch oven to cover 1/3 of the lamb.
12. Add half the gremolata mixture to the Dutch oven, then put the lid on and put it in the oven.
13. Roast for 2 hours (check the liquid level after 1 hour. If the water is low, add more boiling water as required).
14. After 2 hours, take the Dutch oven out and turn the meat over, so the fat side is on top.
15. Roast for another 1 and 1/2 hours until you can pull the meat apart easily.
16. Take the lid off and roast for a further 30 minutes to finish browning the meat.
17. After the final 30 minutes of roasting, take the lamb out of the Dutch oven and transfer it to a serving platter.
18. Cover the lamb and platter loosely with aluminum foil and leave to rest for 20 minutes.
19. While the lamb is resting, remove any large pieces from the sauce that’s left in the Dutch oven (onions, thyme sprigs, etc.). Simmer the sauce, thickening it with flour if required.
Although it’s easy to get put off by the long cooking times and the number of steps it takes to make this delicious roast lamb… Because you only need to deal with it for a few minutes every hour or so, I actually find this recipe incredibly easy and one of the least time-consuming parts of cooking a roast dinner.
Not only is this roast dinner effortless to master, but it also produces the most delicious, flavorsome, and tender lamb that’s sure to impress anyone you serve it to. Trust me, try it once, and you’ll never look back!
At Dartmouth College, Kaling majored in theatre. She created her own comic strip, "Badly Drawn Girl," and performed with the Dog Day Players, an improv group. She also took a semester off to intern for Late Night with Conan O'Brien.
In an interview with New York Magazine, Kaling said, "At Dartmouth College, I was freakin' Jaws in a community swimming pool. I wrote plays, I acted, I sang, I was the student newspaper cartoonist."
She followed with advice for students who were not particularly a "star" at their high school.
"I recommend going to college in the middle of nowhere. I got all the attention I could ever have wanted. If I had gone to NYU, right now I'd be the funniest paralegal in a law firm in Boston."
According to my watch, it’s margarita time, and this “French Kiss” margarita recipe is just the thing we all need to wind down from the day. (Or drink it in the middle of the day—I don’t judge.)
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I Made Our Famous Hummingbird Cake in a 13x9 Pan and I’ll Never Look at a Layer Cake Recipe the Same Way Again
It&aposs not often that we have leftover bananas in our house, but when we do, I typically reach for my trusty Cream Cheese-Banana-Nut Bread recipe. It&aposs quick, it&aposs delicious, and the crowd always goes wild for it. But a few weekends ago I saw a few almost-too-ripe bananas sitting on the counter and decided to switch things up. I knew our old-fashioned Hummingbird Cake called for bananas, but I wasn&apost quite in the mood for layers, crumb coatings, and cake plates, so I decided to give it a go in my trusty 9x13 cake pan. Let me tell you, trying to convert a layer cake to a sheet cake couldn&apost have been easier, and now I&aposll never look at a layer cake recipe the same way again.
So often I&aposll see a layer cake recipe that looks oh-so-delicious, but can&apost quite get myself to commit to baking it unless we&aposre celebrating a special occasion. The average Sunday night dinner in our house doesn&apost usually call for Swiss meringue and white chocolate Magnolia blooms, but a sweet end-of-meal finish of some sort is almost always hoped for. Brown Butter Chocolate Chip Cookies are a favorite, as is our Key Lime Slab Pie but, every once in a while, a no-frills cake is absolutely in order.
To convert our layered Hummingbird Cake batter into a sheet cake, I didn&apost change anything other than the bake time, increasing it from 25 to 30 minutes to 40 minutes. Depending on how your oven is calibrated, your bake time could increase or decrease. Just check with a wooden stick to ensure it&aposs done. Once the stick came out clean, I let the cake cool for about 15 minutes before removing it from the pan and letting it cool completely on a wire baking rack.
The only change I made to the recipe aside from the cake cook time was when it came to the icing. Knowing I would just need to cover the top of the cake (I prefer not to ice the sides of a sheet cake, just to keep things a little rustic looking), it was clear I wouldn&apost need quite so much of the Cream Cheese Frosting. Luckily, the ingredients are easily halved—no tricky math needed here. It was the perfect amount for a thick layer to perfectly coat the top. I skipped the garnish of toasted pecan halves due to house preference, but it would certainly make the ideal no-fuss flourish.
I served the Hummingbird Sheet Cake on a basic melamine platter and, once I started slicing it up, you would have thought I had worked away for hours. The oohs and aahs around the table catapulted me to super mom status in mere minutes. Whether you&aposre looking for a good way to put ripe bananas to use, or are in the mood to impress your dinnertime crowd, serving up our Hummingbird Cake in sheet-cake form is the lickety-split update you need to try.