food blog

thecakebar:

Strawberry Margarita Cupcakes 

(via timeandchange)

gocookyourself:

Nutella & Marshmellow French Toast - In Pictures

Nutella / Marshmallows / Loaf of Bread / 2 Eggs / Double Cream /  Caster Sugar / Cinnamon / Butter / Oil (1)

STOP drooling and pay attention

CUT bread into thick slices

SPREAD Nutella onto bread

TOP with halved marshmallows (2)

CLOSE sandwich with another Nutella loaded slice

CUT sandwich in half diagonally

CRACK two eggs into bowl

POUR in 200ml double cream (3)

WHISK

HEAT drop of oil and knob of butter in frying pan

DIP halved sandwiches in egg mix on both sides (4)

FRY for 2-3 mins on either side

REMOVE and sprinkle over sugar and cinnamon

DESTROY that delicious bitch (5)

GET the book on iTunes

GO COOK YOURSELF

starlesseyes:

grimauxilialice:

sailorscent:

2ndart:

fatmf:

oooeygooeygoodness:

Red Velvet Brownies

Ingredients:
1 cup  unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
 

Directions:
Preheat the oven to 350 degrees F.  Butter and flour an 9 X 13 clear glass baking pan.
 
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl.  Slowly add in the flour mixture being very careful not to over mix..  Do not over mix.  The batter will be very thick.
 
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.
 
Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath.  Set aside to cool, cut into bars and serve.

WHAT

O.my.gawd

babe

make me these

They are blood brownies and I want them

why am i only finding this now i tried making red velvet brownies for valentine’s day and i wasted a whole bottle of red food coloring for no reason

(via xiggeh)

labellerien:

Cheddar bacon ranch pulls.

if that link doesn’t work try this one

(via k3llyb3an)

thecakebar:

HOMEMADE DIY ITALIAN CREAM SODAS

(via k3llyb3an)

gamzee-makara:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

I have seen heaven and it is a beautiful place

(via k3llyb3an)

trichobezoars:

nimble-thimbles:

#WHY WOULD YOU POST THIS WITHOUT A RECIPE LINK #COME TO ME

You’re welcome.

(via k3llyb3an)

honhontatertot:

rusethefox:

cynic-in-denial:

dandelionpunx:

Whoever wants to eat cookie dough and not get salmonella. Here ya go!

Mimi, when we do this, because I know we will, be sure it goes in the fridge for a bit.  It gets too sticky if it’s not cold.

i need this in my life

this is so amazing i cried a little

(via flashfireblue44)

thecakebar:

Chocolate Chip Cookie Dough Brownie Bombs  (Eggless)

(via timeandchange)

f0o0od:

Avocado Fries

partyrehabbrecipes:

Booze Birthday Cake Shots!

What you need:

• 1 oz. Cake Vodka
• 1 tsp Dry White Cake Mix
• 1/2 oz. Whipped Cream Vodka
• 1/2 oz. Half & Half
• Whipped Cream
• Sprinkles

How to make:

Shake all ingredients in a martini shaker with ice and strain into sprinkle-rimmed (optional) shooter or shot glass and top with whipped cream and more sprinkles.

(via tleri)

thecakebar:

Green Velvet Cheesecake/Cake! (recipe)

(via k3llyb3an)

gastrogirl:

chocolate ganache cupcakes.

(via ayamesai)

ladyfrankenstein13:

thecakebar:

These are THICK JUMBO Cookie Recipes 

Tempted to make one to make me feel better :3

(via flashfireblue44)

butterflygrace:

(via Tofu Popcorn Chick’n (Vegan & Gluten Free) | The Vedge – Vegan & Gluten Free Recipes)

(via lettersintheampersand)