findvegan:

Single serving pumpkin cupcake recipe
prettypasta:

Pumpkin Ravioli with Hazelnut Brown Butter and Balsamic Drizzle
smellyhippies:

scrumptious—bites:

Thin Crust Shrimp Scampi Pizza 
Recipe
michisabelle:

fitbodyfitsoul:

foodopia:

cake batter ice cream: recipe here

Vegan Cake Batter Ice Cream 5 frozen bananas 2 tbsp. pure vanilla extract 1 tsp. butter extract ¼ tsp. almond extract ¼ tsp. maple extract (optional) ¼ tsp. baking soda 2 tbsp. agave or maple syrup 2 tbsp. sprinkles
In a food processor, process frozen bananas until smooth.
Add extracts, baking soda, and agave and pulse until combined. Add sprinkles and pulse once or twice just to combine.
Serve immediately or store in the freezer.
If eaten immediately the consistency is of soft serve ice cream. If frozen, the consistency will be more similar to store bought ice cream.

Oh my gosh

1 bag (15 oz) Chex Mix® traditional snack mix3/4 cup packed brown sugar3/4 cup butter 2 cups salted peanuts 4 cups popped popcorn 1 cup candy-coated chocolate candies

Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place snack mix in large ovenproof bowl.
In 1-quart saucepan, heat brown sugar and butter over medium heat until mixture comes to a rolling boil, stirring frequently. Boil 2 minutes, stirring frequently. Immediately pour over snack mix, and gently stir to coat snack mix completely. Spoon into pan.
Bake 10 minutes. Remove from oven. Let cool 1 hour. Break into pieces.
In another large bowl, mix snack mix and remaining ingredients. Store tightly covered at room temperature.

Makes 32 servings (1/2 cup each)
fattributes:

(via Shrimp Salad Melt | for the love of mayonnaise)
myfavoriteredhead:

http://www.simplyscratch.com/2012/04/coconut-lime-yogurt-popsicles.html

closetospring:

nom-chompsky:

notreallykira:

brace-for-shock:

memoryblocks:

rileyav:

thecakebar:

Flag Cake Tutorial! (tutorial/recipes)

guys let’s make a flag cake for flag

#and then we’ll put tiny flags on it #and have napkins that are flags #and eat on flag plates #and sit on a flag blanket #underneath a flagpole #for flag #Flag #flag is good people #she deserves such a good thing

AMERICA.

i love it

america i love you so much i’m going to eat you

(via llama-henderson)

fattributes:

(via Pepperoni Stuffed Chicken Breast Recipe | Free Online Recipes | Free Recipes)

goddessofscrumptiousness:

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

This pasta recipe I came up spontaneously. And cooked this dish 30 minutes right after I conceptualized and imagined how the taste would be.

I just thought that lemon (juice and zest), thyme, rosemary, extra virgin olive oil and salt and pepper to marinate and flavor the chicken chunks would already make the meat so delish. I had a tray of cherry tomatoes in the chiller and the sauce… I figured that it would be wonderful if I can taste some chickeny goodness in the pasta itself, so I decided that instead of making a proper pasta sauce I’ll make a gravy (make that as the sauce), flavor it with a tiny hint of basil and some big savory medium punch of garlic.

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breasts (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings.

(via disneyfoodtravel)