Photo 17 Mar 19 notes themacandcheesefiles:

… and now we bring you to our regularly scheduled program. Black and Blue Mac and Cheese from The Mac and Cheese Chick. I don’t do bleu cheese but even I can’t deny that this looks pretty tasty.

themacandcheesefiles:

… and now we bring you to our regularly scheduled program. Black and Blue Mac and Cheese from The Mac and Cheese Chick. I don’t do bleu cheese but even I can’t deny that this looks pretty tasty.

Photo 9 Mar 1,951 notes f0o0od:

dark chocolate, raspberry, and banana pancakes
Photo 24 Feb 104 notes food52:

Snap, Crackle, and Pollock.
(via Art-Fund-3 - PSFK)

food52:

Snap, Crackle, and Pollock.

(via Art-Fund-3 - PSFK)

via Food52.
Photo 8 Feb 338 notes foodfuckery:

Dark Chocolate Raspberry Cups are a super cute way to share a little of that Valentines love around!
Recipe

foodfuckery:

Dark Chocolate Raspberry Cups are a super cute way to share a little of that Valentines love around!

Recipe

Photo 7 Feb 42,549 notes bethechangeyouwant:

little-audrey:

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients: 12 ounces pasta (Shown  Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Optional Parmesan cheese for garnish Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.
Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

great Zeus’s beard this stuff is good. it’s also really easy and cheap and smells wonderful when it’s cooking. MAKE THE THING.

I’ve made this multiple times before and you should too

bethechangeyouwant:

little-audrey:

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients:
12 ounces pasta (Shown  Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Optional Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.

Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

great Zeus’s beard this stuff is good. it’s also really easy and cheap and smells wonderful when it’s cooking. MAKE THE THING.

I’ve made this multiple times before and you should too

Video 7 Feb 277,879 notes

carryonmywaywardstirrup:

goodnightsugah:

dessalicious:

To do list.

excuse me

THIS IS THE BEST IDEA EVER

(Source: wamwanfood)

Photo 24 Dec 488 notes thecakebar:

aftrthelastmdtwnshow:

Nutella Red Velvet Cheesecakes
I love baking for my classmates since we’re a pretty close knit group. I especially like baking for their birthdays to make it more personal to their tastes. A friend of mine had her birthday coming up and she told me how much she loved red velvet, cheesecake, and Nutella. So why not combine the three?
I found a recipe here and thought it would be the perfect recipe to use for the occasion. To make things easier, I decided to leave the oreo cookies as they were and simply placed them at the bottom rather than crushing them. After they were done baking, I drizzled them with Nutella instead of topping them off with whipped cream. She could not get enough of them and was so thankful! When you put cheesecake, red velvet, AND Nutella together, it’s bound to be a winning combination :)(original link)

so glad you found a recipe you liked on the blog! really looks so lovely! What a nice friend you are! I sure she had a lovely b-day cuz of your efforts! <3

thecakebar:

aftrthelastmdtwnshow:

Nutella Red Velvet Cheesecakes

I love baking for my classmates since we’re a pretty close knit group. I especially like baking for their birthdays to make it more personal to their tastes. A friend of mine had her birthday coming up and she told me how much she loved red velvet, cheesecake, and Nutella. So why not combine the three?

I found a recipe here and thought it would be the perfect recipe to use for the occasion. To make things easier, I decided to leave the oreo cookies as they were and simply placed them at the bottom rather than crushing them. After they were done baking, I drizzled them with Nutella instead of topping them off with whipped cream. She could not get enough of them and was so thankful! When you put cheesecake, red velvet, AND Nutella together, it’s bound to be a winning combination :)

(original link)

so glad you found a recipe you liked on the blog! really looks so lovely! What a nice friend you are! I sure she had a lovely b-day cuz of your efforts! <3

Photo 23 Dec 434 notes f0o0od:

Red velvet oreo trifle
Photo 12 Dec 5,534 notes thecakebar:

beggars-opera:

Boozy Raspberry Hot Chocolate | Host The Toast Blog

chambord &amp; raspberry? whaaaa?!
Video 20 Nov 977 notes

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