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Easy Creepy Eyeball Cookies

Tried this last year and it was a piece of cake. Perfect for last minute halloween potluck. Ingredients: Spooky green piping and flood icing White candy beads or pearls Black icing Basic sugar cookies (You can either bake the baisc sugar cookies or buy them pre-made in store.) Directions: 1. Line and fill the cookie tops with the green icing 2. Sprinkle the wet cookies with cany beads or pearls. 3. After the flood icing has set use the black icing and a #1 tip to gently add dots to the center of each eyeball. 4. Let them dry and youโ€™re done.
I like that they are more cute than creepy!
I'd have to practice that icing a bit, I always manage to make a mess when there's icing involved! Super cute idea though!
What a brilliant idea! Maybe I'll make these and those eyeball cake pops~
I'll definitely be hunting down some candy pearls!
Hahaha these are hilarious, and not too scary for my younger neighbors!
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You'll Never Guess What People Eat At The Movies Across The Globe
Yuck. There are hundreds of countries around the world sitting in movie theaters across the globe. One big difference is the food they eat while in the audience. From dried bugs to salted candies, world customs really have their own distinct palette. Though Americans believe there's nothing in the world that could be better than a nice bag full of buttery popcorn, they are in for a huge surprise. Check out the movie theater snacks from around the world. You're going to be shocked. USA: Salted, Buttery, Popcorn It's crunchy. It's addicting. It's SO American. Popcorn is a very traditional snack without a ton of calories...that is, if you don't drench it in a pool of butter and salt. Popcorn has had a long standing reservation in our culture, primarily since corn is such in abundance within our country. We've muti-purposed corn to be just about anything but popcorn is still our favorite creation. Just remember, a small popcorn won't get you through intermission. A large popcorn will make you feel fat. But who cares, right? Great Britain: Sugared Popcorn Why am I not surprised that Great Britain would have a seamlessly more proper snack? Compared to American, the Brits always seem to do the exact opposite. From my personal view, I just don't understand the thrill of sugary popcorn. However then again, kettle corn and caramel corn is a huge success in the States. Brits are notorious for their bitter drinks such as coffee and tea paired with a very decadent and sweet dessert. I guess it's only fitting, pinkies up. Japan: Iwashi Senbei The first idea that popped into your mind was probably not that these are sardine rice crackers. The crisps are baked in sugar and soy sauce to give them their distinct taste. Rice is a very traditional food within the country so it's no surprise it is a snack as well. And with Japan being a very dependent country on its seafood industry, it's obvious that a leading snack brand would be fish based. Still interesting. Brazil: Roasted Ants Okay GROSS. As an American, I will never understand the love for eating bugs. We get it, they are packed with a ton of protein and have a nice crunch. But it's so taboo in American culture. On the other hand, Brazilians loves them. It's an aphrodisiac, or food that stimulates sexual desire, which could be the reason for why Brazilians are such a fan. Talk about a passive aggressive way to show your date that you want to hook up. Norway: Dried Reindeer Meat Somewhere in the North Pole, Santa is crying. This food seems so fitting though for the region. Reindeer meat is cut and then dried for a chewy taste. Very similar to beef jerky in the States. Reindeer meat boasts very low fat and high protein. However, I can't seem to feel sympathy for Rudolph & his gang once they find out that the Norwegians are snacking on their friends. Guess Norway is going to become the land of misfits toys soon enough... South Korea: Dried Cuttlefish I guess this goes hand in hand with popcorn in the Asian nation. With a meaty texture and briny flavor, apparently South Koreans can't get enough. It can be seasoned in a variety of flavors. Though they're also fans of roasted chestnuts, dried cuttlefish still frequently comes out as the fan favorite. I still don't know what a cuttlefish is. Russia: Beluga Caviar This is reserved for the rich and only the rich but a very common wealthy delicacy. Though the average folk may not be accustomed to eating the beluga caviar themselves, they know exactly who is receiving it when they attend the movie theater. Apparently movies in Russia are a more fancy affair, something Americans and other world countries would gawk at. With Russia being known to have extreme customs, this one tops the cake. Greece: Souvlaki Okay, this looks delicious. Lamb or beef souvlaki will be a fit for an Grecian attending an outdoor movie. They're tender and savory and it's already making my mouth water. Grecians are notorious for having the best food in the world and it's no surprise that their movie theaters also come with a wide delicious variety of choices. Please fly me to Greece because I'm starving. Netherlands: Salty Licorice This could be the most hated snack in America. Black licorice is a very distinct taste that very few people enjoy. In America, our black licorice contains a lot of sugar. However in the Netherlands, they salt their licorice with ammonium chloride which gives eaters a tongue-numbing sensation. Is this candy a drug? No thank you. India: Samosas This is my favorite. Look how good that looks! Bollywood theaters are all the rage in India far more popular than any Western movie. Samosas are potato stuffed pastries that taste as good as they look. With Bollywood movies comes a delicious combo of chutney and cheese sandwiches and vada pav, potato fritters in a bread bun. I could definitely ship this idea in the USA.
Salted Caramel Chocolate Chip Cheesecake Bites โ™ฅ โ€“ย Sally's Baking Addiction
Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!? It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. โ™ฅ To make your own batch of these decadent little treats, you will need: 18 whole Oreos (Double Stuf or regular) 1/4 cup (60g) unsalted butter, melted 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt (you can also substitute sour cream) 2 large eggs 1 teaspoon vanilla extract 1 cup (180g) mini semi-sweet chocolate chips homemade salted caramel sauce (you can find the recipe here!) Here's what you do! 1. Preheat your oven to 350ยฐF. Line two cupcake pans with 18 paper or aluminum cupcake liners. 2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling. 3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed! 4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour. 5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving. Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight. Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction โ€“ all photos and ideas are hers! Happy baking, Vinglers :) Update: Super-awesome Vingler @PikaPixie made a great card showing her experience making these delicious treats! Check it out here for photos :)
์˜ค๊ฐ๋งŒ์กฑ 2019 ์—ฌ๋ฆ„ ๋น™์ˆ˜ ๋ผ์ธ์—… ์ด์ •๋ฆฌ
Editor Comment ๋œจ๊ฑฐ์šด ๋™ค์•ฝ๋ณ•์ด ๋‚ด๋ฆฌ์ฌ๋ฉฐ ๋”์›Œ์ง„ ๋‚ ์”จ, ์–ด๋Š๋ง ํ•œ ์—ฌ๋ฆ„์ด ๊ฐ€๊นŒ์›Œ์ง€๋Š” ์‹ ํ˜ธ๊ฐ€ ์šธ๋ ธ๋‹ค. ์ด๋ฅธ ๋”์œ„ ๋•๋ถ„์ธ์ง€ ์˜ˆ๋…„์— ๋น„ํ•ด ๋น™์ˆ˜์˜ ๊ณ„์ ˆ๋„ ํ›Œ์ฉ ๋‹น๊ฒจ์ง„ ๋ชจ์Šต์ด๋‹ค. ์ˆœ๋ฐฑ์˜ ์–ผ์Œ์„ ๊ณฑ๊ฒŒ ๊ฐˆ์•„ ๊ทธ ์œ„์— ๊ฐ€์ง€๊ฐ์ƒ‰ ํ† ํ•‘์„ ๋“ฌ๋ฟ ์–น์€ ์‹œ์›ํ•œ ๋น™์ˆ˜ ํ•œ ๊ทธ๋ฆ‡. ๋‹จ์–ธ์ปจ๋Œ€, ์—ฌ๋ฆ„์ฒ  ๋ณ„๋ฏธ๋Š” ๋ˆ„๊ฐ€ ๋ญ๋ž˜๋„ โ€˜๋น™์ˆ˜โ€™๊ฐ€ ์ตœ๊ณ ๋‹ค. <์•„์ด์ฆˆ๋งค๊ฑฐ์ง„>์ด ๋‹น์‹ ์˜ ์˜ค๊ฐ์„ ๋งŒ์กฑ์‹œํ‚ฌ 2019 ์—ฌ๋ฆ„ ๋น™์ˆ˜ ๋ผ์ธ์—…์„ ์ด์ •๋ฆฌํ•ด๋ดค๋‹ค. ๊ธธ๊ฑฐ๋ฆฌ์— ํ”ํžˆ ๋ณผ ์ˆ˜ ์žˆ๋Š” ํ”„๋žœ์ฐจ์ด์ฆˆ ๋น™์ˆ˜๋ถ€ํ„ฐ ๋Ÿญ์…”๋ฆฌํ•˜๊ฒŒ ์ฆ๊ธฐ๋Š” ํ˜ธํ…” ๋น™์ˆ˜ ๊ทธ๋ฆฌ๊ณ  ๊ฐœ์„ฑ๋งŒ์  SNS ์ธ๊ธฐ ๋น™์ˆ˜๊นŒ์ง€. ํ›„๋ฅ์ง€๊ทผํ•œ ๋‚ , ๊ฐ€์Šด์ด ํŽ‘ ๋šซ๋ฆฌ๋Š” ๋น™์ˆ˜์˜ ์„ธ๊ณ„๋กœ ์•ˆ๋‚ดํ•œ๋‹ค. ํ”„๋žœ์ฐจ์ด์ฆˆ ์˜ฌํ•ด ํ”„๋žœ์ฐจ์ด์ฆˆ ๋น™์ˆ˜๋Š” ์ €๋งˆ๋‹ค ๋ธŒ๋žœ๋“œ์˜ ๊ธฐ์ˆ ๋ ฅ์„ ์–น์€ ๋…ํŠนํ•œ ๋ชจ์–‘๊ณผ ์ด๋ฆ„์œผ๋กœ ๋งˆ์ผ€ํŒ…์— ๋‚˜์„ฐ๋‹ค. ๋น™์ˆ˜์˜ ๋ช…๊ฐ€ ์„ค๋น™์€ ์‹œ์ฆŒ ํ•œ์ • ๋ฉ”๋‰ด๋กœ ๋‹ฌ์ฝคํ•˜๋ฉด์„œ๋„ ๋ฐ”์‚ญํ•œ ์‹๊ฐ์˜ ์ฟ ํ‚ค์ดˆ์ฝ”๋ง์„ค๋น™์„, ํŒŒ์Šค์ฟ ์ฐŒ๋Š” โ€˜ํฌ๋ฆผ ๋ฎ์ธ ๋น™์‚ฐโ€™์„ ์ฃผ์ œ๋กœ ๋น™์ˆ˜ ์† ์ˆจ๊ฒจ์ง„ ์ ค๋ผ๋˜๋ฅผ ์ฐพ์•„ ๋จน๋Š” ์žฌ๋ฏธ๋ฅผ ๋”ํ–ˆ์œผ๋ฉฐ, ๋ง˜์Šคํ„ฐ์น˜๋Š” ์ฃผ๋จธ๋‹ˆ๊ฐ€ ๊ฐ€๋ฒผ์šด ํ•™์ƒ๋“ค์„ ์œ„ํ•ด ํ๋ธŒ์น˜์ฆˆ, ๋”ธ๊ธฐํฌ๋ฆผ ์ปต๋น™์ˆ˜๋ฅผ ์ „๊ฒฉ ์ถœ์‹œํ–ˆ๋‹ค. ์ด์–ด ํƒ์•คํƒ์Šค๋Š” ๋ถ€๋“œ๋Ÿฌ์šด ์‹๊ฐ์˜ ์–ผ์Œ์ด ์ž…์•ˆ์—์„œ ๋ˆˆ์ฒ˜๋Ÿผ ์‚ฌ๋ฅด๋ฅด ๋…น๋Š”๋‹ค๋Š” ์ ์—์„œ ์ฐฉ์•ˆํ•œ ์ธ๋จธ ์Šค๋…ธ์šฐ ๋น™์ˆ˜๋ฅผ, ํ• ๋ฆฌ์Šค์ปคํ”ผ๋Š” ์•ผ์‹ฌ ์ฐจ๊ฒŒ ์ค€๋น„ํ•œ ์‹ ๋ฉ”๋‰ด๋กœ โ€˜๋ง๊ณ ๊ฐ€๋“์น˜์ฆˆ์ผ€์ต๋น™์ˆ˜โ€™์™€ โ€˜์ฟ ํ‚ค์•คํฌ๋ฆผ๋น™์ˆ˜โ€™๋ฅผ ์„ ๋ณด์˜€๋‹ค. ์„ค๋น™ ์ฟ ํ‚ค์ดˆ์ฝ”๋ง์„ค๋น™ 10,900์› ์ˆœ์ˆ˜์ƒ๋”ธ๊ธฐ์ผ€์ดํฌ์„ค๋น™ 15,500์› ์ฟ ํ‚ค์•คํฌ๊ตฌ์Šฌ์„ค๋น™ 11.900์› ๋ฒš๊ฝƒํ”ผ์น˜์„ค๋น™ 12,500์› ๋”ธ๊ธฐ๋งˆ์นด๋กฑ์„ค๋น™ 13,500์› ํŒŒ์Šค์ฟ ์ฐŒ ๋ง๊ณ ๋”ธ๊ธฐ๋™์‚ฐ๋น™์ˆ˜ 13,000์› ์š”๊ฑฐ๋”ธ๊ธฐ๋น™์‚ฐ๋น™์ˆ˜ 14,000์› ์ธ์ ˆ๋ฏธํŒฅ๋™์‚ฐ๋น™์ˆ˜ 11,000์› ํ”ผ์น˜์–ผ๊ทธ๋ ˆ์ด๋น™์‚ฐ๋น™์ˆ˜ 14,000์› ํ‘๋‹น์ด๋‹ฌ๊ณ ๋‚˜๋น™์‚ฐ๋น™์ˆ˜ 14,000์› ๋ง˜์Šคํ„ฐ์น˜ ํ๋ธŒ์น˜์ฆˆ๋น™์ˆ˜ 3,900์› ํ๋ธŒ์น˜์ฆˆ๋น™์ˆ˜ ์ปต๋น™ 2,900์› ๋”ธ๊ธฐํฌ๋ฆผ๋น™์ˆ˜ 3,800์› ๋”ธํ‚คํฌ๋ฆผ๋น™์ˆ˜ ์ปต๋น™ 2,800์› ํƒ์•คํƒ์Šค ๋ฐ€ํฌ์Šค๋…ธ์šฐ 12,000์› ๋ง๊ณ ์Šค๋…ธ์šฐ 13,000์› ๋ฒ ๋ฆฌ์Šค๋…ธ์šฐ 12,000์› ํ• ๋ฆฌ์Šค์ปคํ”ผ ์šฐ๋ฆฌ๋ˆˆ๊ฝƒํŒฅ๋น™์ˆ˜ 10800์› ๋”ธ๊ธฐ์น˜์ฆˆ์ผ€์ต๋น™์ˆ˜ 11,800์› ์ฟ ํ‚ค์•คํฌ๋ฆผ๋น™์ˆ˜ 11,800์› ๋ง๊ณ ๊ฐ€๋“์น˜์ฆˆ์ผ€์ต๋น™์ˆ˜ 12,800์› ํ˜ธํ…” ๋งค๋…„ ๋น„์‹ผ ๊ฐ€๊ฒฉ ๋•Œ๋ฌธ์— ๋…ผ๋ž€์˜ ์ค‘์‹ฌ์— ์„œ๊ณ  ์žˆ๋Š” ํ˜ธํ…” ๋น™์ˆ˜. ํ•˜์ง€๋งŒ, ์šฐ๋ ค์™€ ๋‹ฌ๋ฆฌ ๋ช‡๋ช‡ ์ธ๊ธฐ ํ˜ธํ…”์€ ์ž‘์€ ์‚ฌ์น˜๋ฅผ ์ฆ๊ธฐ๋ ค๋Š” ์ด๋“ค๋กœ ์ธ์‚ฐ์ธํ•ด๋ฅผ ์ด๋ฃจ๊ณ  ์žˆ๋‹ค. ํ†ต์žฅ ์ž”์•ก์ด ์—ฌ์œ ๊ฐ€ ์žˆ๋‹ค๋ฉด, ํ•œ ๋ฒˆ์ฏค์€ ์กฐ๊ธˆ ๋” ํŠน๋ณ„ํ•˜๊ณ  ํ”„๋ผ์ด๋น—ํ•˜๊ฒŒ ์ฆ๊ธธ ์ˆ˜ ์žˆ๋Š” ํ˜ธํ…” ๋น™์ˆ˜๋ฅผ ์ดˆ์ด์Šค ํ•ด๋ณด๋Š” ๊ฒƒ๋„ ๋‚˜์˜์ง€ ์•Š๊ฒ ๋‹ค. ๊ฐ€๊ฒฉ์€ 3๋งŒ ์›๋Œ€์—์„œ 5๋งŒ ์›๋Œ€๋ฅผ ํ˜•์„ฑํ•˜๊ณ  ์žˆ์œผ๋ฉฐ, ๊ทธ์ค‘ ๋ง๊ณ  ๋น™์ˆ˜๊ฐ€ ์†Œ๋น„์ž๋“ค์—๊ฒŒ ์ œ์ผ ํฐ ๋ฐ˜์‘์„ ์–ป๊ณ  ์žˆ๋‹ค. ์ด์ƒ‰์ ์ด๊ณ  ์ƒ‰๋‹ค๋ฅธ ๋น™์ˆ˜๋ฅผ ์ฐพ๊ณ  ์žˆ๋‹ค๋ฉด, ๋ฐ˜์–€ํŠธ๋ฆฌ ํด๋Ÿฝ ์•ค ์ŠคํŒŒ ์„œ์šธ์˜ ํ† ๋งˆํ†  ๋น™์ˆ˜, ํŒŒํฌ ํ•˜์–ํŠธ ์„œ์šธ์˜ ํฌ๋ ˜ ๋ธŒ๋ฅ„๋ ˆ ๋น™์ˆ˜, ๊ทธ๋žœ๋“œ ์ธํ„ฐ์ปจํ‹ฐ๋„จํƒˆ ์„œ์šธ ํŒŒ๋ฅด๋‚˜์Šค์˜ ๋ ˆํŠธ๋กœ ์‘ฅ๋น™์ˆ˜๋ฅผ ์ถ”์ฒœํ•œ๋‹ค. ๊ทธ๋žœ๋“œ ์›Œ์ปคํž ์„œ์šธ ๋”ํŒŒ๋นŒ๋ฆฌ์˜จ ์„œ์šธ ๊ด‘์ง„๊ตฌ ์›Œ์ปคํž๋กœ 177 OPEN 07:30 / CLOSE 22:00 ์—ฐ์ค‘๋ฌดํœด ์• ํ”Œ๋ง๊ณ ๋น™์ˆ˜ 57,000์› ๋ฐ€ํฌ๋น™์ˆ˜ 35,000์› ์ฝฉ๊ฐ€๋ฃจ๋น™์ˆ˜ 40,000์› ์–ด๋ฆฐ์ด ๋น™์ˆ˜ 40,000์› ๊ทธ๋žœ๋“œ ์ธํ„ฐ์ปจํ‹ฐ๋„จํƒˆ ์„œ์šธ ํŒŒ๋ฅด๋‚˜์Šค ์„œ์šธ ๊ฐ•๋‚จ๊ตฌ ํ…Œํ—ค๋ž€๋กœ 521 OPEN 08:00 / CLOSE 13:00 ๋ ˆํŠธ๋กœ ์‘ฅ๋น™์ˆ˜ 38,000์› ํด๋ผ์šฐ๋“œ ๋ง๊ณ ๋น™์ˆ˜ 48,000์› ๋ฐ˜์–€ํŠธ๋ฆฌ ํด๋Ÿฝ ์•ค ์ŠคํŒŒ ์„œ์šธ ๊ทธ๋ผ๋„˜ ๋‹ค์ด๋‹ ๋ผ์šด์ง€ ์„œ์šธ ์ค‘๊ตฌ ์žฅ์ถฉ๋‹จ๋กœ 60 OPEN 06:30 / CLOSE 22:00 (๋น„์šด์˜์‹œ๊ฐ„ 10:30 ~ 12:00) ํ† ๋งˆํ†  ๋น™์ˆ˜ 33,000์› ์ฒด๋ฆฌ ๋น™์ˆ˜ 33,000์› ํŒฅ๋น™์ˆ˜ 30,000์› ์‰๋ผํ†ค ์„œ์šธ ๋””ํ๋ธŒ์‹œํ‹ฐ ํ˜ธํ…” ๋ผ์šด์ง€๋ฐ” ์„œ์šธ ๊ตฌ๋กœ๊ตฌ ๊ฒฝ์ธ๋กœ 662 ๋””ํ๋ธŒ์‹œํ‹ฐ OPEN 06:00 / CLOSE 13:00 ๋ง๊ณ ๋น™์ˆ˜ 34,000์› ํŒŒํฌ ํ•˜์–ํŠธ ์„œ์šธ ๋”๋ผ์šด์ง€ ์„œ์šธ ๊ฐ•๋‚จ๊ตฌ ํ…Œํ—ค๋ž€๋กœ 606 OPEN 09:00 / CLOSE 24:00 ์—ฐ์ค‘๋ฌดํœด ํฌ๋ ˜ ๋ธŒ๋ฅ„๋ ˆ ๋น™์ˆ˜ 38,000์› SNS ์ธ๊ธฐ ๋น™์ˆ˜ SNS ์ธ์ฆ์ƒท์œผ๋กœ ํ™”์ œ๊ฐ€ ๋œ ๊ฐœ์ธ ๋น™์ˆ˜ ๊ฐ€๊ฒŒ๋„ ๋นผ๋†“์„ ์ˆ˜ ์—†๋‹ค. ๋จน๊ธฐ ์•„๊นŒ์šด ๋น„์ฃผ์–ผ๊ณผ ๊ฐ€์„ฑ๋น„๊ฐ€ ์ฐจ๋ณ„ํ™”๋œ ๋ฉ”๋ฆฌํŠธ์ด์ง€ ์•Š์„๊นŒ ์‹ถ๋‹ค. ์ˆ˜๋ฐ•์„ ๋™๊ทธ๋ž€ ๊ตฌ์Šฌ ๋ชจ์–‘์œผ๋กœ ๋งŒ๋“ค์–ด ์–ผ๋ฆฐ ์นดํŽ˜ ํ—ค์ด์ฅฌ, ๋ง์ฐจ ๊ฐ€๋ฃจ๋ฅผ ์†Œ๋ณต์ด ์–น์€ ๋ฉ”๋ฅด์‹œ๋„ค์ฝ”, ๋น™์ˆ˜ ๋งˆ๋‹ˆ์•„๋ผ๋ฉด ํ•œ ๋ฒˆ์ฏค์€ ๋ฐฉ๋ฌธํ–ˆ์„ ๋ถ€๋น™, 30CM ๋†’์ด์˜ ํŒŒ์ธ์• ํ”Œ ๋น™์ˆ˜๋กœ ์œ ๋ช…ํ•œ ๋ฐ˜์ „ํ˜•์ œ, ์ œ์ฃผ๋„์— ์œ„์น˜ํ•œ ๋ ˆ๋ชฌ์นธํƒ€ํƒ€์˜ ์นผ๋กœ ์ฐ์–ด ๋จน๋Š” ์‹คํƒ€๋ž˜ ๋น™์ˆ˜๋ฅผ ๊ผฝ์•„๋ดค๋‹ค. ์นดํŽ˜ ํ—ค์ด์ฅฌ ์ถฉ๋‚จ ์ฒœ์•ˆ์‹œ ์„œ๋ถ๊ตฌ ๋ถˆ๋‹น15๊ธธ 15 OPEN 12:00 / CLOSE 21:00 (์›”์š”์ผ ํœด๋ฌด, ์ผ์š”์ผ 18:00๊นŒ์ง€) ์ˆ˜๋ฐ•๋น™์ˆ˜ 15,000์› ๋ฉ”๋ฅด์‹œ๋„ค์ฝ” ์„œ์šธ ๋งˆํฌ๊ตฌ ํ† ์ •๋กœ 39 OPEN 13:00 / CLOSE 22:00 (๋งค์ฃผ ์›”,ํ™” ํœด๋ฌด) ๋ˆˆ๋‚ด๋ฆฐ ๋ง์ฐจ์‚ฐ ์ผ€์ดํฌ 7,500์› ๋ถ€๋น™ ์„œ์šธ ์ข…๋กœ๊ตฌ ์ฐฝ์˜๋ฌธ๋กœ 136 OPEN 13:00 / CLOSE 20:00 (๊ธˆ,ํ† ,์ผ 22:00) ๋‹จํ˜ธ๋ฐ•๋น™์ˆ˜ 1์ธ 8,000์› / 2์ธ 14,000์› ๋ฐ˜์ „ํ˜•์ œ ์„œ์šธ ์šฉ์‚ฐ๊ตฌ ํšŒ๋‚˜๋ฌด๋กœ 28 OPEN 12:00 / CLOSE 22:00 (์—ฐ์ค‘๋ฌดํœด) ํŒŒ์ธ์• ํ”Œ ๋น™์ˆ˜ 15,000์› ๋ ˆ๋ชฌ์นธํƒ€ํƒ€ ์ œ์ฃผ ์ œ์ฃผ์‹œ ๊ตฌ๋‚จ๋™4๊ธธ 47 OPEN 11:00 / CLOSE 22:00 (์›”์š”์ผ ํœด๋ฌด) ์‹คํƒ€๋ž˜๋น™์ˆ˜ 12,000์› Source:@heyju_cafe/@ko_diva11/@securityletter/@detectivemeli/@jejureigh ๋”ย ์ž์„ธํ•œย ๋‚ด์šฉ์€ย <์•„์ด์ฆˆ๋งค๊ฑฐ์ง„>ย ๋งํฌ์—์„œ
14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food โ€“ and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think โ€“ which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos โ€“ oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar โ€“ but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" โ€“ I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and โ€“ for the mess-haters among us โ€“ you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas โ€“ and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah โ€“ can you BELIEVE these?!?!?
Peanut Butter Cup Stuffed S'mores Brownies
When it comes to the campfire roasted, ooey-gooey perfection that is s'mores, I'm a purist. I've never once considered putting anything but two rectangles of good ol' Hershey milk chocolate between marshmallow and graham cracker. But then I found this recipe at Melanie Makes, and I don't care what you say, about blasphemy or anything else โ€“ once you've seen this picture, there's no going back. I HAVE to try putting a peanut butter cup on a s'more. It's a physical need. And if I don't do it soon, I might explode. So somebody come over and make these brownies with me tonight, please โ€“ it's an emergency. Peanut Butter Cup Stuffed S'mores Brownies Prep Time: 20 min. Cook Time: 45 min. Difficulty: Easy. Makes one 9"x13" pan of brownies. Recipe by Melanie Bauer of Melanie Makes Ingredients For the Graham Cracker Crust: 3 cups graham cracker crumbs ยผ cup sugar ยผ teaspoon salt ยพ cup butter, melted For the Brownies: ยพ cup cocoa ยพ cup butter, melted 2 Tablespoons hot water 1 2/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 1 1/3 cup flour ยฝ teaspoon baking powder ยผ teaspoon salt 12 peanut butter cups 1 dark chocolate candy bar 24 jet-puffed marshmallows Directions 1. First, make the Graham Cracker Crust: Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, stir together graham cracker crumbs, sugar, salt and butter until combined. Pour into prepared pan and press into an even layer. Bake for 12-14 minutes or until set and beginning to brown. 2. Now, make the Brownie batter: In a large bowl, stir together cocoa, melted butter and hot water. Add sugar, eggs and vanilla and stir until well combined. Stir in flour, baking powder and salt until just combined. 3. Add the PB Cups and Chocolate: Top graham cracker crust with brownie mixture, spreading in an even layer. Press peanut butter cups into brownie batter in three rows of four. Break the candy bar into individual pips or pieces and place in horizontal and vertical rows between peanut butter cups. 4. Bake, broil, and enjoy! Bake for 18-20 minutes or until just set. Remove brownies from oven and turn oven to broil setting. Add marshmallows to top of brownies pressing lightly to adhere them to the warm brownies. Broil for 2-3 minutes or until they reach desired char level. Let brownies cool completely before attempting to cut and serve.
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375ยฐF. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Energy-Boosting Breakfast Toast!
Check out these 21 great ideas for some energy-boosting slices of goodness for your morning meal. You could almost have a different combination every day for a month! 1. Sliced Avocado + Crumbled Feta + Pomegranates + Olive Oil 2. Raspberries + Blackberries + Basil + Light Cream Cheese 3. Ribboned Cantaloupe + Chopped Walnuts + Agave + Goat Cheese 4. Sliced Banana + Almond Butter + Chia Seeds 5. Thinly Sliced Celery + Raisins + Peanut Butter 6. Refried Beans + Salsa + Cilantro + Fried Egg 7. Goat Cheese + Sliced Strawberries + Shelled Edamame + Balsamic Vinegar + Sea Salt (Before adding them to the toast, in a bowl pour balsamic vinegar over sliced strawberries and macerate them. This way the bread wonโ€™t get soggy.) 8. Sliced Pineapple + Cottage Cheese + Chopped Cashews 9. Sauteed Kale + One-Egg Omelet + Grated Cheddar Cheese 10. Sliced Dried Figs + Ricotta Cheese + Sesame Seeds 11. Sliced Mango + Sliced Fresh Mozzarella + Lime Juice & Zest 12. Mashed Avocado + Shelled Edamame + Sprouts + Lemon Juice 13. Sliced Pear + Ricotta Cheese + Honey 14. Hummus + Chopped Walnuts + Pomegranates 15. Mashed Chickpeas + Tomato Slice + Fried Egg 16. Chopped Mejdool Dates + Sliced Feta + Sliced Almonds 17. Sliced Plums + Sunflower Seed Butter + Flaxseed 18. Sliced Apple + Honey + Blue Cheese 19. Marinara Sauce + Poached Egg + Parmesan + Basil 20. Kimchi + Sliced Hard-Boiled Egg + Black Sesame Seeds 21. Smoked Salmon + Ribboned Cucumber + Light Cream Cheese + Scallions
V-Day Vegan Recipe: Turtle Cheesecake with Pecans, Fudge, and Caramel Drizzle
My father's favorite chocolate was always Turtles. Every Christmas, every birthday, even Easter Sunday, and every Valentine's Day, we all knew exactly which candy we were going to surprise him with. As my sister became more and more invested in her vegan diet, however, she eventually upgraded her Turtle gift into this truly decadent vegan Turtle cheesecake, topped with pecans, caramel sauce, and hot fudge. Check the ingredients labels, and you should be able to find some vegan hot fudge at the grocery store. Caramel sauce might be a little trickier. However, don't worry. I've made sure to include a homemade recipe for both, so you can make them both from scratch, if needed! -------------------------------------------------------- Vegan Turtle Cheesecake 2 (8-ounce) packages vegan cream cheese (I recommend Tofutti Better Than Cream Cheese's original flavor.) 2 cups vegan sour cream 3/4 cup sugar 2 teaspoons pure vanilla extract 1/4 cup whole wheat flour 1 tablespoon ground flaxseeds 1 vegan chocolate cookie pie crust (Keebler's Chocolate Ready Crust is surprisingly vegan!) 1/4 cup toasted pecans 2 eggs worth of Ener-G Egg Replacer (or any other binding vegan egg replacer of choice) 1 batch of hot fudge topping (see below) 1 batch of caramel topping (see below) 1. Preheat the oven to 300 degrees F. In your largest mixing bowl, blend the vegan cream cheese, vegan sour cream, and sugar using an electric handheld mixer until smooth. 2. Add the vanilla, flour, and flaxseeds and mix for about a minute. Itโ€™s important to make sure there arenโ€™t any lumps. Pour your creamy filling into the chocolate crust. 3. Bake for 40 to 45 minutes. Check the center with a toothpick to make sure itโ€™s solid. Pull the cheesecake out of the oven when it is solid to the touch and passes the toothpick test or when the top starts to crack a little and begins pulling from the sides. 4. Cool on a wire rack for around an hour and then top with pecans and sauce (see recipe for sauces below). Refrigerate overnight and then enjoy this wonderful treat! For the Hot Fudge Topping: 1 cup Silk vanilla coffee creamer (or any other non-dairy vanilla coffee creamer) 1/2 a bag of vegan chocolate chips (I use Ghirardelli, but there are lots of others.) 1/2 cup of sugar 1 tablespoon Earth Balance vegetable spread 1 teaspoon vanilla 1. In a sauce pan, heat the creamer, chocolate, and sugar at medium heat until it starts to boil. Remove from heat and whisk in Earth Balance and vanilla until the mix is smooth and creamy. 2. Let the sauce cool for 30 minutes. (If you have time, put it in the fridge. It will get firm just like fudge!) For the Caramel Topping: 1 cup of light corn syrup 1 1/4 cup brown sugar 1/4 cup Earth Balance 1 cup Silk vanilla coffee creamer 1. In a saucepan, heat the corn syrup, brown sugar, and Earth Balance to a boil over low heat, stirring constantly. Boil for 5 minutes and continue to stir. Combine in creamer, then remove from heat and let cool.
โ€˜๋งฅ์•Œ๋ชปโ€™์—๊ฒŒ ์ถ”์ฒœํ•˜๋Š” ์—ฌ๋ฆ„ ๋งฅ์ฃผ TOP 10
Editor Comment ์ด ๊ณ„์ ˆ์— ๋งˆ์‹œ๋Š” ๋งฅ์ฃผ๋Š” ์™ ์ง€ ๋ชจ๋ฅด๊ฒŒ ํŠน๋ณ„ํ•˜๋‹ค. ์„ ์„ ํ•œ ๋ฐ”๋žŒ์ด ๋ถˆ์–ด์˜ค๋Š” ๋‚ , ์•ผ์™ธ์—์„œ ๋งˆ์‹œ๋Š” ๋งฅ์ฃผ ํ•œ ์ž”๋งŒํผ ์‹ฌ์‹ ์˜ ์œ„์•ˆ์„ ์ฃผ๋Š” ๊ฒƒ์€ ์—†์„ ํ„ฐ. ๋ด„๊ณผ ๊ฐ€์„์ด ๋„ˆ๋ฌด ์งง์•„์ง„ ํƒ“์— ์ง€๊ธˆ ์ด ๋‚ ์”จ๋ฅผ ๋ง˜๊ป ์ฆ๊ธธ ์ˆ˜ ์žˆ๋Š” ๋•Œ๋Š” 1๋…„์— ๋ช‡ ์ฃผ๋ฐ–์— ๋˜์ง€ ์•Š๋Š” ๋“ฏํ•˜๋‹ค. ๊ทธ๋ž˜์„œ ์ค€๋น„ํ•œ <์•„์ด์ฆˆ๋งค๊ฑฐ์ง„>์ด ์ถ”์ฒœํ•˜๋Š” ์—ฌ๋ฆ„ ๋งฅ์ฃผ TOP 10. ๊ฐ„ํŽธํ•˜๊ฒŒ ํŽธ์˜์ ์— ๊ตฌ๋งคํ•  ์ˆ˜ ์žˆ๋Š” ์ œํ’ˆ๋ถ€ํ„ฐ ์ˆ˜์ œ ๋งฅ์ฃผ๊นŒ์ง€ ์ˆ˜๋งŽ์€ ์ข…๋ฅ˜์™€ ๋ธŒ๋žœ๋“œ์— ์–ด๋–ค ์ œํ’ˆ์„ ์„ ํƒํ•ด์•ผํ• ์ง€ ๋ชจ๋ฅด๋Š” โ€˜๋งฅ์•Œ๋ชปโ€™๋“ค์„ ์œ„ํ•ด ์•Œ๊ธฐ ์‰ฝ๊ฒŒ ๋ชจ์•„๋ดค๋‹ค. ์ด์ œ๊ป ๋‹ค ๋น„์Šทํ•˜๋‹ค๊ณ  ์ƒ๊ฐํ–ˆ๋˜ ๋งฅ์ฃผ์˜ ์ƒˆ๋กœ์šด ์„ธ๊ณ„, ์ง€๊ธˆ ๋ฐ”๋กœ ํ™•์ธํ•ด๋ณด์ž. ํŽธ์˜์  ์Šคํƒ€๋กœํ”„๋ผ๋ฉ˜ ์ „ ์„ธ๊ณ„์—์„œ 1์ธ๋‹น ๋งฅ์ฃผ ์†Œ๋น„๋Ÿ‰์ด ๊ฐ€์žฅ ๋งŽ์€ ๋‚˜๋ผ ์ฒด์ฝ”. ๊ทธ์ค‘ ๊ตญ๋ฏผ ๋งฅ์ฃผ๋ผ๊ณ  ๋ถˆ๋ฆฌ๋Š” โ€˜์Šคํƒ€๋กœํ”„๋ผ๋ฉ˜(Staropramen)โ€™๋Š” ํ•œ ๋ชจ๊ธˆ ๋งˆ์‹œ๊ธฐ๋„ ์ „์— ๊ฐ๋„๋Š” ํ–ฅ๊ณผ ๋ถ€๋“œ๋Ÿฌ์šด ๊ฑฐํ’ˆ์ด ์™„๋ฒฝํ•˜๊ฒŒ ์–ด์šฐ๋Ÿฌ์ง„ ์ œํ’ˆ์ด๋‹ค. ํ–ฅ๊ธ‹ํ•œ ํ—ˆ๋ธŒํ–ฅ๊ณผ ๋ผ๊ฑฐ๋‹ค์šด ๋งฅ์•„์˜ ์ง„ํ•˜๊ณ  ์ ๋‹นํžˆ ์Œ‰์‹ธ๋ฆ„ํ•œ ๋ง›์ด ์กฐํ™”๋กญ๊ฒŒ ๋‹ด๊ฒจ์žˆ์–ด ํ˜ธ๋ถˆํ˜ธ ์—†์ด ๊ฐ€๋ณ๊ฒŒ ๋งˆ์‹œ๊ธฐ ์ข‹๋‹ค. ๋„์ˆ˜ใ…ฃ5% ๊ฐ€๊ฒฉใ…ฃ500ml 2,500 ์› ์• ํ”Œํญ์Šคย  ์‚ฌ๊ณผ๋ฅผ ๋ฐœํšจํ•ด ๋งŒ๋“  ๊ณผ์‹ค์ฃผ์ด์ง€๋งŒ ๋„์ˆ˜์™€ ์Œ์šฉ๋ฒ• ๋“ฑ์ด ๋งฅ์ฃผ์™€ ์œ ์‚ฌํ•œ โ€˜์• ํ”Œํญ์Šค(APPLE FOX)โ€™. ๋ฐ๊ณ  ํˆฌ๋ช…ํ•œ ์ปฌ๋Ÿฌ์™€ ์ ์€ ๊ฑฐํ’ˆ๋Ÿ‰์— ๊ธฐ์กด์˜ ๋งฅ์ฃผ์™€๋Š” ์‚ฌ๋ญ‡ ๋‹ค๋ฅธ ๋Š๋‚Œ์ด์ง€๋งŒ, ์‹ฑ๊ทธ๋Ÿฌ์šด ์‚ฌ๊ณผํ–ฅ์ด ์„œ๋Š˜ํ•œ ๋ฐค๊ณต๊ธฐ์™€ ์ œ๋ฒ• ์ž˜ ์–ด์šธ๋ฆฐ๋‹ค. ์‚ฌ๊ณผ ์ฃผ์Šค๊ฐ€ 26.6% ํ•จ์œ ๋œ ๋•์— ์ƒํผํ•œ ํ’๋ฏธ๋กœ ๋‹จ ์ฃผ๋ฅ˜๋ฅผ ์„ ํ˜ธํ•˜๋Š” โ€˜์•Œ์“ฐโ€™๋“ค์—๊ฒŒ ์ถ”์ฒœํ•œ๋‹ค.ย  ๋„์ˆ˜ใ…ฃ4.5% ๊ฐ€๊ฒฉใ…ฃ500ml 3,000 ์› ํ…Œ๋ผ ํ†ก ์˜๋Š” ํƒ„์‚ฐ์˜ ์ฒญ๋Ÿ‰๊ฐ๊ณผ ๊น”๋”ํ•œ ๋ง›์ด ํŠน์ง•์ธ ๋ผ๊ฑฐ๋Š” ์–ด๋–ค ์•ˆ์ฃผ์™€๋„ ์ž˜ ์–ด์šธ๋ฆฌ๋Š” ๋งฅ์ฃผ๋‹ค. ํ•˜์ดํŠธ ์ง„๋กœ์—์„œ ์ƒˆ๋กญ๊ฒŒ ์ถœ์‹œํ•œ โ€˜์ฒญ์ •๋ผ๊ฑฐ-ํ…Œ๋ผ(TERRA)โ€™๋Š” ๊ธฐ์กด ๋งฅ์ฃผ์™€ ์™„์ „ํžˆ ์ฐจ๋ณ„ํ™”๋œ ์›๋ฃŒ์™€ ๊ณต๋ฒ•์„ ์ ์šฉํ•œ ์ œํ’ˆ. ๋ฐœํšจ ๊ณต์ •์—์„œ ์ž์—ฐ์ ์œผ๋กœ ๋ฐœ์ƒํ•˜๋Š” ๋ฆฌ์–ผ ํƒ„์‚ฐ๋งŒ์„ ๋‹ด์•„ ๋ถ€๋“œ๋Ÿฌ์šด ๋ชฉ๋„˜๊น€์„ ์„ ์‚ฌํ•˜๊ณ , ๋…น์ƒ‰ ํŒจํ‚ค์ง€๋ฅผ ์‚ฌ์šฉํ•ด ์„ธ๋ จ๋˜๋ฉด์„œ ์‹œ๊ฐ์ ์ธ ์‹ ์„ ํ•จ์„ ๋”ํ•œ ์ ์ด ํŠน์ง•์ด๋‹ค.ย  ๋„์ˆ˜ใ…ฃ4.6% ๊ฐ€๊ฒฉใ…ฃ500ml 2.700 ์› ์นญ๋”ฐ์˜ค ํ“จ์–ด ๋“œ๋ž˜ํ”„ํŠธ ์ค‘๊ตญ์˜ ๋Œ€ํ‘œ ๋งฅ์ฃผ์ธ ์นญ๋”ฐ์˜ค๊ฐ€ ์—ฌ๋ฆ„์„ ๋งž์ดํ•ด ์ƒ๋งฅ์ฃผ์ฒ˜๋Ÿผ ๋น„์—ด ์ฒ˜๋ฆฌํ•œ ์‹ ์ œํ’ˆ โ€˜์นญ๋”ฐ์˜ค ํ“จ์–ด ๋“œ๋ž˜ํ”„ํŠธ(TSINGTAO PURE DRAFT)โ€™๋ฅผ ์ถœ์‹œํ–ˆ๋‹ค. ๋ถ€๋“œ๋Ÿฝ๊ณ  ์‹ ์„ ํ•œ ํ’๋ฏธ๋ฅผ ๊ทธ๋Œ€๋กœ ๋ณ‘์ž…ํ•œ ์ œํ’ˆ์€ ์ผ๋ฐ˜์ ์ธ ์ œ์กฐ ๋ฐฉ์‹๊ณผ ๋‹ฌ๋ฆฌ ๋ณธ์—ฐ์˜ ๋ง›์€ ์‚ด๋ฆฌ๊ณ , ๋ถˆ์ˆœ๋ฌผ์„ ์ œ๊ฑฐํ•ด ๊ฐ“ ์ƒ์‚ฐ๋œ ๋“ฏ ์ฐจ๋ณ„ํ™”๋œ ๋งค๋ ฅ๋ฅผ ์„ ์‚ฌํ•œ๋‹ค. ์–ด๋””์„œ๋‚˜ ๊ฐ„ํŽธํ•˜๊ฒŒ ์ƒ๋งฅ์ฃผ๋ฅผ ์ฆ๊ธฐ๊ณ  ์‹ถ๋‹ค๋ฉด, ์ด๋งŒํ•œ ๋งฅ์ฃผ๊ฐ€ ์—†์„ ๊ฒƒ. ๋„์ˆ˜ใ…ฃ4.3% ๊ฐ€๊ฒฉใ…ฃ500ml 3,000 ์› ์ฃผ๋ฅ˜ ์ „๋ฌธ ํŒ๋งค์  ๋“€์ฒด์Šค ๋“œ ๋ถ€๋ฅด๊ณ ๋‰ด ์™€์ธ ์• ํ˜ธ๊ฐ€๋“ค์„ ๋งฅ์ฃผ์˜ ์„ธ๊ณ„๋กœ ์ธ๋„ํ•œ โ€˜๋“€์ฒด์Šค ๋“œ ๋ถ€๋ฅด๊ณ ๋‰ด(Duchesse de Bourgogne)โ€™. ์™€์ธ์„ ์—ฐ์ƒ์ผ€ ํ•˜๋Š” ์‚ฐ๋œปํ•œ ์‚ฐ๋ฏธ์™€ ํ’๋ถ€ํ•œ ์ฒด๋ฆฌํ–ฅ ๊ทธ๋ฆฌ๊ณ  ๋งคํ˜น์ ์ธ ๋ถ‰์€ ๋น›์ด ๊ฐ๋„๋Š” ๋ ˆ๋“œ ์—์ผ ์ œํ’ˆ์€ ์‚ฌ์›Œ ๋งฅ์ฃผ์—๊ฒŒ ์ต์ˆ™ํ•˜์ง€ ์•Š์€ ์ด๋“ค์€ ์œ„ํ•œ ์ž…๋ฌธ์šฉ์œผ๋กœ ์ ์ ˆํ•˜๋‹ค. ์‹œํผํ•œ ๊ณผ์‹คํ–ฅ์— ์ด์ œ๊นŒ์ง€ ๊ฒฝํ—˜ํ•ด๋ณธ ์ ์ด ์—†๋Š” ์ƒ‰๋‹ค๋ฅธ ๋Š๋‚Œ์„ ์ž์•„๋‚ด์ง€๋งŒ, ์‹ ๋ง›๊ณผ ๋–ซ์€๋ง›์˜ ์ƒˆ์ฝค๋‹ฌ์ฝคํ•œ ํ’๋ฏธ๋กœ ์–ด๋Š์ƒˆ ๋‚˜๋„ ๋ชจ๋ฅด๊ฒŒ ๋น ์ ธ๋“ค๊ฒŒ ๋  ๊ฒƒ์ด๋‹ค. ๋„์ˆ˜ใ…ฃ6.2% ๊ฐ€๊ฒฉใ…ฃ750ml 21,000 ์› ๋ผ ํŠธ๋ผํŽ˜ ๋ธ”๋ก ๋“œ โ€˜์ˆ˜๋„์› ๋งฅ์ฃผโ€™๋ผ ๋ถˆ๋ฆฌ๋Š” ํŠธ๋ผํ”ผ์ŠคํŠธ ๋น„์–ด๋Š” ์ดˆ๊ธฐ ์ˆ˜๋„์‚ฌ๋“ค์ด ๋‹จ์‹ ๊ธฐ๊ฐ„ ์ค‘ ์˜์–‘์„ ๋ณด์ถฉํ•˜๊ฑฐ๋‚˜ ์†๋‹˜์„ ์ ‘๋Œ€ํ•˜๊ธฐ ์œ„ํ•ด ํƒ„์ƒํ–ˆ๋‹ค. ์ฒ˜์Œ ํŠธ๋ผํ”ผ์ŠคํŠธ๋ฅผ ์ ‘ํ•˜๋Š” ์ด๋“ค์—๊ฒŒ ์ถ”์ฒœํ•˜๋Š” ์ œํ’ˆ์€ ๋ฐ”๋กœ โ€˜๋ผ ํŠธ๋ผํŽ˜ ๋ธ”๋ก ๋“œ(La Trappe)โ€™. ๊ฐ€๋ฒผ์šด ๋ณด๋ฆฌ ํ’๋ฏธ์— ์ƒํผํ•œ ํ™‰๊ณผ ๊น”๋”ํ•œ ๋’ท๋ง›์œผ๋กœ ์—ฌ๋ฆ„ ๋‚  ์ฆ๊ธฐ๊ธฐ ์ด๋งŒํ•œ ๋งฅ์ฃผ๊ฐ€ ์—†๋‹ค. ๊ณ ์†Œํ•จ๊ณผ ๋‹จ ๋ง›์ด ์กฐํ™”๋กญ๊ฒŒ ์–ด์šฐ๋Ÿฌ์ ธ ๋น„๋ก ๋‚ฎ์ง€ ์•Š์€ ๋„์ˆ˜์ง€๋งŒ ๋ถ€๋‹ด ์—†์ด ๋งˆ์‹œ๊ธฐ ์ œ๊ฒฉ. ๋„์ˆ˜ใ…ฃ6.5% ๊ฐ€๊ฒฉใ…ฃ750mlย  7์ฒœ ์›๋Œ€ ์„ธ์ข… ๋“€ํ โ€˜๊ณ„์ ˆโ€™์„ ๋œปํ•˜๋Š” ์„ธ์ข…์€ ์—ฌ๋ฆ„์— ๋†์‚ฌ์ผ์„ ํ•˜๋ฉฐ ๊ณ ๋‹จํ•จ์„ ํ•ด์†Œํ•˜๊ธฐ ์œ„ํ•ด ๋งŒ๋“ค์–ด์ง„ ๋งฅ์ฃผ๋‹ค. ๊ฝค ๊ฐ•ํ•œ ํƒ„์‚ฐ๊ฐ๊ณผ ์‹œํผํ•œ ํ–ฅ, ์ƒํผํ•œ ๊ณผ์ผ์ด ํ˜ผํ•ฉ๋œ โ€˜์„ธ์ข… ๋“€ํ(Saison Dupont)โ€™์€ ํ˜€๋์— ์€์€ํ•˜๊ฒŒ ๊ฐ๋„๋Š” ํ™‰์˜ ํšจ๋ชจ๊ฐ์ด ์‚ฌ๋ญ‡ ๋งค๋ ฅ์ ์ด๋‹ค. ๋ฒจ๊ธฐ์—์˜ ๋ง‰๊ฑธ๋ฆฌ๋ผ ์ผ์ปซ๋Š” ์ œํ’ˆ์€ ์ ˆ์ œ๋œ ์“ด๋ง›๊ณผ ์ฒญ๋Ÿ‰๊ฐ์— ๋ฌด๋”์šด ์—ฌ๋ฆ„์ฒ  ๊ฐˆ์ฆ ํ•ด์†Œ์— ์•ˆ์„ฑ๋งž์ถค.ย  ๋„์ˆ˜ใ…ฃ6.5% ๊ฐ€๊ฒฉใ…ฃ750mlย  1๋งŒ 4์ฒœ ์›๋Œ€ ์ˆ˜์ œ๋งฅ์ฃผ ์ดํ™” ์ง„์ €๋น„์–ด in ๋…๋ฆฝ๋งฅ์ฃผ๊ณต์žฅ ๋•์ˆ˜๊ถ ๋Œ๋‹ด๊ธธ์„ ์ง€๋‚˜ ์ •๋™๊ธธ์— ์œ„์น˜ํ•œ โ€˜๋…๋ฆฝ๋งฅ์ฃผ๊ณต์žฅโ€™. 7์ฒœ ๋…„ ์—ญ์‚ฌ์˜ ๋งฅ์ฃผ๋ฅผ ๋‹ค๋ฅธ ์‹œ๊ฐ์—์„œ ๋ฐ”๋ผ๋ณด์ž๋Š” ์ฒ ํ•™์„ ๋‹ด์€ ์ด๊ณณ์—๋Š” ์•Œ์‹ธํ•œ ์ƒ๊ฐ•์ด ๊ฐ€๋ฏธ๋œ โ€˜์ดํ™” ์ง„์ €๋น„์–ดโ€™๊ฐ€ ์žˆ๋‹ค. ์–ด๋ฆด ์  ๋”ฐ๋œปํ•œ ์–ด๋จธ๋‹ˆ์˜ ์œ„์•ˆ์„ ์ถ”์–ตํ•˜๋ฉฐ ํƒ„์ƒํ•œ ๋งฅ์ฃผ๋Š” ์นผ์นผํ•œ ํ–ฅ๊ณผ ๋”ฐ๋œปํ•œ ์†์„ ๋‹ฌ๋ž˜๊ธฐ ์œ„ํ•œ ์žฌ๋ฃŒ๋กœ ๋‹ค์†Œ ๊ฒจ์šธ์ฒ ์— ์ ํ•ฉํ•œ ์ œํ’ˆ์ด์ง€๋งŒ, ์† ์“ฐ๋ฆผ ์—†์ด ํ•œ์ž” ํ•˜๊ณ  ์‹ถ์€ ์ด๋“ค์„ ์œ„ํ•ด ์ถ”์ฒœํ•œ๋‹ค. ๋„์ˆ˜ใ…ฃ5.5% ๊ฐ€๊ฒฉใ…ฃ450mlย  4,800 ์› ๋ชจ์นด ์Šคํƒ€์šฐํŠธ in ํ•ธ๋“œ์•ค๋ชฐํŠธ ํ’๋ถ€ํ•œ ๋งฅ์•„์™€ ์ปคํ”ผ ๊ทธ๋ฆฌ๊ณ  ์ดˆ์ฝœ๋ฆฟ ํ–ฅ์ด ๊ฐ€๋ฏธ๋œ ํ‘๋งฅ์ฃผ โ€˜๋ชจ์นด ์Šคํƒ€์šฐํŠธโ€™๋Š” ํฌ๋ฆฌ๋ฏธํ•œ ๊ฑฐํ’ˆ์— ๋ถ€๋“œ๋Ÿฝ๊ณ  ๋‹ฌ๋‹ฌํ•œ ๋ง›์ด ํŠน์ง•์ด๋‹ค. ์€์€ํ•œ ํ–ฅ๊ณผ ํƒ„ ๋ง›์œผ๋กœ ๊ทธ์œฝํ•œ ํ’๋ฏธ์— ์ปคํ”ผ์ธ ๋“ฏ ๋งฅ์ฃผ์ธ ๋“ฏ ๊ฐ€๋ฒผ์šด ์Šคํƒ€์šฐํŠธ๋กœ ์ผํ’ˆ. โ€˜ํ•ธ๋“œ์•ค๋ชฐํŠธโ€™์—์„œ ์ œ์กฐ๋œ ์ œํ’ˆ์€ ์ผ๋ถ€ ๋งˆํŠธ ๋ฐ ์นดํŽ˜์—์„œ ์บ”์œผ๋กœ๋„ ์†์‰ฝ๊ฒŒ ์ ‘ํ•  ์ˆ˜ ์žˆ์œผ๋ฉฐ, ์„œ์„œํžˆ ๋”์›Œ์ง€๋Š” ๋‚ ์—๋Š” ๋ฐ”๋‹๋ผ ์•„์ด์Šคํฌ๋ฆผ์„ ๋„์›Œ ๋จน๋Š” ๋ฐฉ๋ฒ•์ธ โ€˜์Šคํƒ€์šฐํŠธ ํ”Œ๋กœํŠธโ€™๋กœ๋„ ์ฆ๊ฒจ๋ณด๊ธธ ๋ฐ”๋ž€๋‹ค. ๋„์ˆ˜ใ…ฃ5.0% ๊ฐ€๊ฒฉใ…ฃ355mlย  7,500 ์› ์„ฑ์ˆ˜๋™ ํŽ˜์ผ์—์ผ in ์–ด๋ฉ”์ด์ง• ๋ธŒ๋ฃจ์ž‰ ์ปดํผ๋‹ˆ ํ•ซํ•œ ์„ฑ์ˆ˜๋™์— ์ž๋ฆฌ ์žก์€ โ€˜์–ด๋ฉ”์ด์ง• ๋ธŒ๋ฃจ์ž‰ ์ปดํผ๋‹ˆโ€™์—๋Š” ์ž์ฒด์ ์œผ๋กœ ์–‘์กฐํ•œ ๋งฅ์ฃผ์™€ ๊ฒŒ์ŠคํŠธ ํƒญ์œผ๋กœ ๋ฌด๊ถ๋ฌด์ง„ํ•œ ์ข…๋ฅ˜๊ฐ€ ๋ˆˆ๊ธธ์„ ์‚ฌ๋กœ์žก๋Š”๋‹ค. ๊ทธ์ค‘ ์ด๊ณณ์—์„œ๋งŒ ๋ง› ๋ณผ ์ˆ˜ ์žˆ๋Š” โ€˜์„ฑ์ˆ˜ ํŽ˜์ผ์—์ผโ€™. ์˜ค๋ฌ˜ํ•˜๊ฒŒ ์กฐํ•ฉ๋œ ์ž๋ชฝ๊ณผ ์˜ค๋ Œ์ง€ํ–ฅ์— ๋ฌด์ˆ˜ํžˆ ๋งŽ์€ ์„ ํƒ์ง€ ์ค‘ ์ฒซ ์ž”์œผ๋กœ ๊ฐ€๋ณ๊ฒŒ ์ฆ๊ธฐ๊ธฐ ์ ์ ˆํ•˜๋‹ค. ์„ฑ์ˆ˜๋™ ์ฃผ๋ฏผ๋“ค๊ณผ ํ•จ๊ป˜ ๋งŒ๋“  ๋œป๊นŠ์€ ์˜๋ฏธ์™€ ๋”๋ถˆ์–ด ๊ฑฐ์ฃผ์ž๋“ค์—๊ฒŒ๋Š” ํŠน๋ณ„ํ•œ ํ• ์ธ ํ˜œํƒ๊นŒ์ง€. ๋„์ˆ˜ใ…ฃ4.5% ๊ฐ€๊ฒฉใ…ฃ400mlย  7,000 ์› ๋”ย ์ž์„ธํ•œย ๋‚ด์šฉ์€ย <์•„์ด์ฆˆ๋งค๊ฑฐ์ง„>ย ๋งํฌ์—์„œ