Reblogged from bakeddd April 27th, 2012 at 6:21 pm 821 notes #food porn #dessert #recipesgooey chocolate skillet cake ice cream sundae
oh my god nooo
No-Bake Energy Bites.
Ingredients:
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 1 cup toasted coconut flakes
- 1/2 cup chocolate chips
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed
- 1/3 cup honey
- 1 tsp. vanilla
Method:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
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Reblogged from gimmesomeoven.com February 22nd, 2012 at 6:21 pm 1,092 notes #food #recipesbourbon chocolate bread pudding…
i promise this will be over soon.
(via heathernicolezilla)
Reblogged from food52.com January 17th, 2012 at 5:24 pm 47 notes #food #recipesReblogged from smells-like-home.com November 17th, 2011 at 4:58 pm 991 notes #desserts #cakes #recipes #to try laterRed Velvet Brownies with White Chocolate Buttercream
No Bake Chocolate Peanut Butter Oatmeal Bars
Ingredients:
3/4 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semi sweet chocolate chips
1/2 cup peanut butterDirections:
Melt butter in a large sauce pan over low hear. Stir in brown sugar, vanilla and oats. Cook for 3 to 4 minutes. Press half of the mixture in to the bottom of a buttered 8x8 dish.
In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust reserving a couple of spoonfuls to drizzle over the top.
Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust. Drizzle remaining chocolate and peanut butter over the top of the bars.
Refrigerate for 3 hours before cutting and serving.
(via schmagunis)
Reblogged from everyonedies September 8th, 2011 at 4:57 pm 87 notes #food #recipes
i started following food blogs again
(via secretsmiles)
Reblogged from endlesssimmer.com August 30th, 2011 at 10:50 pm 891 notes #food #recipes #s'mores
It can’t be that hard?
Doesn’t look to hard at all. You just have to be careful when making the custard. The trick is to spoon a little of the hot cream mixture into the eggs and whisk them, then spoon a bit more in and whisk, then add those eggs to the rest of the hot cream mixture and whisk.
Reblogged from onthewing August 10th, 2011 at 4:51 pm 8 notes #food #recipes
Reblogged from marcussamuelsson.com June 25th, 2011 at 3:37 pm 6,629 notes #Food #recipesStrawberry Basil Bourbon Spritzer Recipe
Makes 1 cocktail1 ½ ounces Bourbon whiskey
½-1 cup strawberries, halved or sliced
6-8 basil leaves, torn, plus for garnish
Sparkling waterPlace the strawberries and basil in the bottom of a large glass. Muddle with a large spoon and top with the whiskey. Stir to combine and fill the glass with ice cubes. Top with sparkling water then garnish with basil leaves. Cheers!
Photo Credit: Lindsay Hunt
Dutch Cocoa Cake by the Hotel Francis Drake (1953)
Sift together…..
2 cups sifted cake flour
1-2/3 cups sugar
5 tbsp. dutch cocoa
4 tsp. baking powder
1 tsp. saltMeasure and add half of…..1-1/3 cups milk
Add…..2/3 cups shortening
Beat for 2 min.
Add…..3 eggs
1 tsp. vanilla
remaining milkBeat 2 min. Pour into 2 greased and floured 9-in. layer pans. This batter is very thin. Bake in oven (350*) for 35 to 40 min. Cool.
DUTCH COCOA ICING
Melt together…..5 tbsp. butter
1/2 cup dutch cocoaStir in…..3-2/3 cups sifted confectioners’ sugar
7 tbsp. hot scalded milk
1 tsp. vanilla
Beat until thick enough to spread.Whip until stiff…..1-1/2 cups cream (30%)
1/4 cup confectioners’ sugarSpread whipped cream between layers of cooled cake. Frost top and sides with icing. This cake will keep in refrigerator for several days.
This looks good and easy. I’m going to try to make it.
Reblogged from stuffaboutminneapolis December 7th, 2010 at 5:02 pm 14 notes #food #recipes
apple pancakes | smitten kitchen
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time)
Extra flavorings (see recipe notes)
Vegetable oil, for frying
Confectioner’s sugar, for dusting1. Mix the eggs with the milk or yogurt in a large bowl.
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
you will be mine on monday morning. that is all.
Saving for myself for later.
(via entlers)
Reblogged from smittenkitchen.com September 4th, 2010 at 12:57 pm Notes #food #recipes