ffoodd:

Pepperoni & Cheese Stuffed Ciabatta Bread ~ Fun with Sandwiches! (by Care’s Kitchen)

nevver:

Melted Snowman Cookies

heatherpattern:

seriousnoms:

(via Candy Cane Macarons Recipe | Cake and Allie)

ahhhhhhhhhhhhhhh

misswallflower:

Chocolate S’mores Cupcakes

itsjenna:

thecakebar:

S’mores stuffed chocolate chip cookies!

Oh my god…

zombiegrin:

Meringue Bones and Blood Red Hot Chocolate
from here

Sweet Bones
6 large egg whites
1 1/2 cups sugar

Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Pipe by making one long (not as curvy) S shape, followed by another mirrored S shape atop the first. The pictures below should help. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.

Blood Red Hot Chocolate

5 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, finely chopped
4 cups whole milk
1/4 cup sugar
1 1/2 teaspoons red gel-paste food coloring

Bring milk and sugar to a simmer in a medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring. Serve immediately with marshmallow bones.

FUCK YES.

godsmokesparliaments:

Happy Friday.

Here’s something that looks delicious.

Sweet Tea Sipper

• one part vodka (we used Rain organic vodka)
• three parts Rooibee Red Watermelon Mint Tea
• ice
• sliced watermelon
• basil leaf or sprig

twerkinfortheweekend:

queen:

hellyeahrecipes:

Avocado Fries

• oil for frying
• 2 Avocados
• 2 Eggs, beaten
• 1 and 1/3 Cup Bread Crumbs
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon salt
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce

• 5 Tablespoons Mayonnaise
• 3 Tablespoons Fresh Cilantro, chopped
• Juice from 1/2 of Lemon

1. In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.
2. For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

I have to make these. as. soon. as. possible.

snelli:

Baked Parmesan Tomatoes

TIP: I used a cupcake tin to hold the tomatoes together while baking!

Ingredients

• 4 tomatoes, halved horizontally
• 1/4 cup Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

Preparation

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

~ 62 calories per half tomato.

omgsexyfood:

Bring out the inner kid in you with this easy Banana Nut Yogurt Parfait recipe!