81,991 notes
24 / 4 / 2013 @ 07:23
(source: suarts)


1,721 notes
22 / 4 / 2013 @ 18:28
(source: foodfuckery)



YUMYUMSTUFFS
Recipe
Egg
Bread
foodfuckery: Baked Egg Rolls Recipe

184 notes
20 / 4 / 2013 @ 03:41
(source: tango-mango)



YUMYUMSTUFFS
Recipe
Caramel
llamammama: tango-mango: Twitter made me do it I swear I had not an inkling of an idea that I needed to make this rich, decadent sauce until I read one tweet after another from a friend listing all of the desserts she was preparing in her kitchen. Brownies, shortbread, ice cream, chocolate truffle sauce, bourbon caramel sauce. Whoa. Back up. Bourbon caramel sauce? Is there such a thing? How had I missed that in my lifetime? Michele had my rapt attention. I clicked on the handy link she had provided in her tweet and suddenly my day’s agenda changed. From the moment this was cool enough to not burn my mouth I have dunked one spoon after another into this whiskey-infused sauce. I’m eyeing the apples in my crisper and a few random cookies as potential dippers, too. This is outrageously good.  Bourbon caramel sauce. From the November 23, 2010 issue of The Oregonian FOODday. Makes about 2 1/2 cups Ingredients: 2 cups granulated sugar 1/2 cup water 1 tablespoon corn syrup 6 tablespoons unsalted butter 1 cup whipping cream 1/2 teaspoon kosher salt, or to taste 1/2 teaspoon vanilla 1/4 cup bourbon whiskey (I used Makers Mark) Directions: Combine sugar, water and corn syrup in a deep, heavy-bottomed saucepan set over medium-high heat. Stir until sugar dissolves. Cook the mixture, swirling the pan to promote even browning without stirring, until caramel is nut brown. Remove from heat and stir in butter, cream and salt (be careful, the caramel will bubble furiously; if it hardens, set the pot back over the heat to re-warm). Stir in the vanilla and bourbon. Sauce will keep in the refrigerator for a couple of weeks. Re-warm gently (microwave at 50 percent power) before serving. I WANT THIIIISSSS!

8 notes
19 / 4 / 2013 @ 20:18
(source: le-epic-meal-time)



YUMYUMSTUFFS
Recipe
Pizza
Breakfast
le-epic-meal-time: Breakfast Pizza : recipe

626 notes
18 / 4 / 2013 @ 22:09
(source: sweetalchemies)



YUMYUMSTUFFS
Cupcake
Bouquet

75,913 notes
18 / 4 / 2013 @ 18:28
(source: foodaddictofficial)



YUMYUMSTUFFS
Recipe
Chocolate
everybodykickleah: gamzee-makara: foodaddictofficial: Chocolate LasagnaINGREDIENTS 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 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. 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. 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. 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. 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 I’m making it.

31,856 notes
17 / 4 / 2013 @ 20:19
(source: culinaryconfessional)


181,907 notes
17 / 4 / 2013 @ 11:33
(source: steamingmugs)


827 notes
17 / 4 / 2013 @ 01:51
(source: gastrogirl)



YUMYUMSTUFFS
Recipe
Cake
Vanilla
Sprinkles
gastrogirl: vanilla rainbow cake.

1,039 notes
16 / 4 / 2013 @ 18:28
(source: gastrogirl)



YUMYUMSTUFFS
Recipe
Cake
Avocado
Raspberry
Key Lime
gastrogirl: avocado cake with raspberry filling and key lime buttercream.

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