eldermkcinley:

How to Make Courtesan Au Chocolat (x)

Friday Apr 4 @ 09:55am

pep-o-mint:

spine-is2spoopy:

vvidget:

THE BEST COOKIE RECIPES :D

The Brownie Cookie Recipe

Chocolate Chunk Cookies

Crème Brûlée Cookies

Butterscotch Apple Pudding Cookies

Deep Dish S’mores Cookies

Buckeye Brownie Cookies

Caramel Stuffed Truffle Cookies

Chocolate Chip Cookie Dough Whoopie Pies

Chocolate Chip Peanut Butter Cup Cookie Sandwiches

Deep Dish Milky Way Cookies

can I eat all of them at once please 

reblogging for future reference omfg 

Monday Oct 10 @ 11:49pm
yummyinmytumbly:

Basic Pavlova with Macerated Berries

yummyinmytumbly:

Basic Pavlova with Macerated Berries

Saturday Oct 10 @ 06:46pm
afrosinspace:

in-my-mouth:

Apple Pie Fries

This changes everything

afrosinspace:

in-my-mouth:

Apple Pie Fries

This changes everything

Saturday Oct 10 @ 06:39pm

thecakebar:

25 Hot Chocolate Recipes!

Wednesday Oct 10 @ 06:43pm

thecakebar:

Chocolate Lasagna Recipe

Friday Oct 10 @ 09:50am
Thursday Sep 9 @ 10:56pm

how to: 「いちごのロールケーキ」

Thursday Sep 9 @ 10:33pm
mexicanfoodporn:

Helado de Chocolate Abuelita. 
Mexican Chocolate Ice Cream (Abuelita Brand) 



Ingredients:
1½ C whole milk
1½ C heavy cream
2 Abuelita tablets, chopped
3 egg yolks, room temperature if possible
2 tbsp sugar
1 tsp vanilla
In a small saucepan, melt the chocolate with the milk and cream. Mix until completely melted and warm. In a small mixing bowl, combine the egg yolks, sugar and vanilla. Add about ¼ cup of the warm chocolate mixture to the eggs, stirring constantly. Add another ¼ cup and continue stirring. Now put the warm egg mixture back into the warm chocolate and cook until it begins to thicken up, stirring constantly. When it thickens, strain the mixture into a bowl and refrigerate for at least 3 hours. Transfer it to your ice cream maker and use accordingly.

mexicanfoodporn:

Helado de Chocolate Abuelita. 

Mexican Chocolate Ice Cream (Abuelita Brand) 

Ingredients:

1½ C whole milk

1½ C heavy cream

2 Abuelita tablets, chopped

3 egg yolks, room temperature if possible

2 tbsp sugar

1 tsp vanilla

In a small saucepan, melt the chocolate with the milk and cream. Mix until completely melted and warm. In a small mixing bowl, combine the egg yolks, sugar and vanilla. Add about ¼ cup of the warm chocolate mixture to the eggs, stirring constantly. Add another ¼ cup and continue stirring. Now put the warm egg mixture back into the warm chocolate and cook until it begins to thicken up, stirring constantly. When it thickens, strain the mixture into a bowl and refrigerate for at least 3 hours. Transfer it to your ice cream maker and use accordingly.

Thursday Feb 2 @ 09:38pm
Thursday Feb 2 @ 09:33pm
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