April 20, 2011 • 12 notes •
I don’t know how you’d eat this huge stack of goodness, but I’d certainly like to try. sucredoux: Gingerbread Pancakes (by Suzie Ridler)

I don’t know how you’d eat this huge stack of goodness, but I’d certainly like to try.

sucredoux:

Gingerbread Pancakes (by Suzie Ridler)

April 16, 2011 • 510 notes •
If only we could all start the weekend with a box of perfectly golden muffins. In bed. Accompanied by ten mimosas. Did I mention the bit about being in bed??

If only we could all start the weekend with a box of perfectly golden muffins. In bed. Accompanied by ten mimosas. Did I mention the bit about being in bed??

(via breadlove)

April 15, 2011 • 3,596 notes •
I’d definitely be happy with these myocardial infarction-causing fleurs. baconbaconbacon: How To Make Bacon Roses via thesourpuss: geekleetist

I’d definitely be happy with these myocardial infarction-causing fleurs.

baconbaconbacon:

How To Make Bacon Roses

via thesourpuss: geekleetist

April 14, 2011 • 739 notes •
I’m always telling my husband not to eat buttons. I guess we can make an exception in this case, though. honestblog

I’m always telling my husband not to eat buttons. I guess we can make an exception in this case, though.

honestblog

(via ffoodd-deactivated20120802)

April 10, 2011 • 7 notes •
Possibly the best use of a pizzelle ever. sucredoux: Pizzelle with Vanilla Ice Cream (by Amberyz)

Possibly the best use of a pizzelle ever.

sucredoux:

Pizzelle with Vanilla Ice Cream (by Amberyz)

March 31, 2011 • 64 notes •
Easter’s coming, which means the Peeps will soon be upon us. You’ve been warned. cupcakejunkie:

Easter’s coming, which means the Peeps will soon be upon us. You’ve been warned.

cupcakejunkie:

(via sucredoux)

March 31, 2011 • 2,488 notes •
Yes. Let’s experiment with brown sugar. Brown sugar brown rice pudding anyone??

Yes. Let’s experiment with brown sugar. Brown sugar brown rice pudding anyone??

(Source: twentyoneandrunning, via veganfeast)

March 30, 2011 • 1,680 notes •
These. Are. SO ADOOOORABLE! I don’t know if fortune cookies need extra sweetness though. Doesn’t that defeat the point of a subtly sweet Asian dessert? Just sayin.

These. Are. SO ADOOOORABLE!

I don’t know if fortune cookies need extra sweetness though. Doesn’t that defeat the point of a subtly sweet Asian dessert? Just sayin.

(via theswimmingchicken)

March 29, 2011 • 1,312 notes •
Let’s all drink one. Right now. peetypassion: Watermelon Mimosa Ingredients: 1 quarter of a large watermelon, about 5 cups cut in small pieces Juice from 6 oranges, about 2 cups juice 1 bottle of chilled champagne, cava, prosecco or other sparkling wine Sugar to taste, based on sweetness of the fruit Mint to garnish Preparation: Blend the watermelon chunks with the orange juice and sugar to taste until you have a smooth pure, strain if needed. Chill the watermelon orange mix in the refrigerator until ready to prepare the drinks. Pour the watermelon orange mix into champagne flutes, about half full. Add the champagne or other sparkling wine, pouring it gently to avoid from making a bubbly mess. Stir lightly and garnish with a fresh sprig of mint.

Let’s all drink one. Right now.

peetypassion:

Watermelon Mimosa

Ingredients:

  • 1 quarter of a large watermelon, about 5 cups cut in small pieces
  • Juice from 6 oranges, about 2 cups juice
  • 1 bottle of chilled champagne, cava, prosecco or other sparkling wine
  • Sugar to taste, based on sweetness of the fruit
  • Mint to garnish

Preparation:

  1. Blend the watermelon chunks with the orange juice and sugar to taste until you have a smooth pure, strain if needed.
  2. Chill the watermelon orange mix in the refrigerator until ready to prepare the drinks.
  3. Pour the watermelon orange mix into champagne flutes, about half full.
  4. Add the champagne or other sparkling wine, pouring it gently to avoid from making a bubbly mess.
  5. Stir lightly and garnish with a fresh sprig of mint.

(via veganfeast)

March 28, 2011 • 1 note •
See. It ALWAYS looks good. And tastes even better when it’s your breakfast!

See. It ALWAYS looks good. And tastes even better when it’s your breakfast!