Tongue Ticklr

pinkcoffeeinspirations:

                                    Melted Snowman Cookie

(via herthen)

justbesplendid:

Churros with Chocolate dipping sauce by Simply Delicious

• 1 cup water
• 1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
• 2 tbsp sugar
• 1 cup flour
• 3 eggs
• oil for frying

Cinnamon sugar

• 2 cups sugar
• 2 tbsp ground cinnamon

Chocolate sauce

• 100g (3.53 ounces) dark chocolate
• 50ml (1.69 fluid ounces) cream

1. Start by making the chocolate sauce and the cinnamon sugar. Simply melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
2. In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
3. Sift in the flour and stir until a ball starts to form.
4. Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
5. Allow the mixture to cool for 5 minutes.
6. Place enough oil into a pot to fry the churros and allow to heat.
7. Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
8. Place the batter into a piping bag fitted with a star nozzle.
9. When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
10. Continue until all the batter has been used.
11. Coat the churros in the cinnamon sugar.
12. Serve warm with chocolate sauce.

petitpoulailler:

Tuna Patties … omg, *the* most comforting of comfort food. I’m making tonight ♥

And, for tartar sauce lovers, try this.

petitpoulailler:

foodopia: Coconut Macaroons.

Yes, please :)

make!!

myliferunsonfood:

Creamy Honey Peach Ice Cream. Recipe posting later this week on MyLifeRunsOnFood.com.

(via ciamia)

petitpoulailler:

prettyfoods: Apple cider doughnuts by Jacki

 Serious breakkie yummie … make! … and g’morning!

petitpoulailler:

Gooey Coconut Layered Everything Bars … she had me at “gooey” …:::sighs:::… MAKE!!

taste-bud:

Mediterranean Three-Tomato Tart (by Pillsbury)

(via herthen)

justbesplendid:

Devil’s Food Layer Cake by Sweetapolita

sheseespretty:

Hummus with Pita Chips

(via huamao)

justcallmegrace:

pizza margherita with homemade sauce

justbesplendid:

“Fondant au chocolat”

1 bar of black chocolate
70g of flour
100g of butter
60g of sugar
2 eggs

Chocolate fondant which comes true in 20 min stopwatch for those who are in a hurry to taste it! Preheat the oven (180 °). Melt the butter with 2/3 of the bar of black chocolate and add the sugar, the eggs, and the flour to it. Then cut the 1/3 of remaining chocolate in big pieces and put them to the bulk.  Put now the whole bulk into a buttered and floured mould and only 10 or 15 min in the oven.  NOT MORE and hup – directly in the stomach!
You can taste it directly quite warm or put it a short time in the refrigerator…!

(source: blog.livemyfood.com)

petitpoulailler:

kitchenelves: Chocolate Espresso Little Cakes

oh dear. Chocolate. Espresso  … and cute little cakies, to boot?!! I think like 2 or three would make a regular slice, right?  :) Make!!

delishytown:

cityjarexchange:

To make some pickled green beans, enough to fill a fat sized Claussen pickle jar:

1. Cut off the end of the beans
2. Boil them for 1 min
3. Place them in ice water bath
4. Boil your jar
5. Boil 1 cup of vinegar and 1 cup of water* along with some S&P
6. Take the boiled jar outta the water after like 5 mins
7. Put some mustard seed, one large chopped garlic clove, S&P, and chili peppers (if you like it spicy) into your clean jar
8. Put in da beanz
9. Put in da boilin’ liquid
10. Close it up real tight! Refrigerate. Wait 7 days (or more) and MUNCH!

*I used 1/2 cup white wine vinegar and 1/2 cup rice wine vinegar. I am not sure how this will go over. A safer bet would probably be plain white vinegar or apple cider vinegar. If I were not lazy, I would have gotten myself down to the grocery and bought the proper ingredients…. But I’ll let you know how these taste. Whatever you choose, I am pretty sure the amount of liquid should be equal parts vinegar and water.

We’ll test these buggers next Monday! (I made them on Friday so technically, I’ll have let them sit like 9 days, but K & I are finding that longer pickling = more dericious taste.)

Beanz,

W.

I’m going to make this. It sounds delicious.

justbesplendid:

Chocolate molten cake by Delicious Shots

Ingredients:
8oz Bittersweet chocolate8 tablespoon butter (1 stick)plus more for ramekins3 eggs1/2 cup granulated sugar1/2 cup flour1 teaspoon vanilla

• Preheat oven to 400 degrees F.
• Generously butter four 6 ounce ramekins.
• Place the prepared molds on a baking sheet and set aside. Melt the chocolates and butter in a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla.
• Stir in the egg mixture into the chocolate and then add the flour, mix well.
• Divide the batter among the prepared ramekins and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet. 
• Serve immediately with vanilla bean ice cream. You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.