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April 20 2013

Peanut Butter Bacon Pancakes [recipe here]
(via Joy the Baker)
Reposted byfoodisloveserenitemolotovcupcakeslodziakkeriogoraca-czekoladaloozikersleeplessdiarypatosmiss0alexism-jotceciliatmaagdaxalklamerka

April 15 2013


April 12 2013



Almond milk tutorial..

1. Soak a cup of raw almonds overnight.

2. Add the soaked almonds and 4 cups of water to your blender. Optional: sweeten it with a couple of dates, agave, vanilla and/or maple syrup.

3. Blend it at high speed for a minute or two.

4. Pour the milk through a “nut milk bag” and squeeze out the liquid..

5. Pour the milk into a purdy little bottle/jar..

6. Lasts 4-7 days in the fridge. Enjoy!

Reposted byfoodislovekerioserenitekasiaktazniebieskimiburiafckitninjacoderbananowoloozikerZielaczekvictarionvonmsmcgheecoffeeandunicornsmetalfairyepheemarbearhessicajughesdaszkamorningcoffeeloverlalooxalpotatoeveganvegetarianweregesucoloredgrayscaleguniaaaaaalatheaburningensofruchtzwergindiamirniedobrzemusternamemartaindeedmissmazehttrhaszraayoungannakittyschoolCarridwenhdsrickmillerOhJohnnygoldenassamfirecracker32ozmasonjars

April 08 2013


March 14 2013


February 25 2013


December 04 2012


Jennie Ripps, the founder of the Teaologist, a specialty tea blending company in Manhattan, designed this energy enhancing blend to be rich in antioxidants.


  • 2 Parts The Teaologist Yerba Green Tea (Green Tea, Yerba Mate, Ginger, Peach)
  • 1 Part Voli Vodka
  • 2 Tablespoon agave


Combine, stir and enjoy!

Reposted byfoodislovetosiaabuffyrulezhappykokeshiagghtinexskizzosodaanddrinks

November 06 2012

(via ABeautifulMess)
Vew homemade cheese crackers recipe here.
Reposted byfoodislovesoadystagodcake2093anoliflitterempirepkz451wonderlustqueenvictarionvonstragan-ze-snaminaichimaraZielaczekDrPsielentariemikadoniagrzechahaepheemorningcoffeeloverBadylwrobelekPorcelainfollowedantonimasiunka2991nonenonenonenondontspeakmesmerizememememepiratka-wariatkatocgumovskypaulaamaialecellfoxgallagherCreamofSiegerosespace-invaderFreXxXkama1110magdanestorKakirimartina2409lydschideinneuerfreund

October 30 2012


September 08 2012



Heart Cake Tutorial!

This one is a doozy! I’m still trying to figure it out myself, but basically it looks as if they dug a heart shaped dome into the middle of the cake and filled it with red velvet cake. Easier said than done!  Enjoy! Good luck!


For the red velvet cake I messed around with a recipe from Magnolia Bakery.

*This is how I modified this recipe:  I used 2 sticks of butter, 2 eggs and 2 egg yolks, 2 tablespoons of food color, and apple cider vinegar.  I wanted a more dense cake because I knew I was using it in the center of the heart cake and I needed to make sure it was sturdy enough.

  • 3 1/3 cups cake flour (not self-rising)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened 
  • 2 1/4 cups sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring 
  • 3 tablespoons unsweetened cocoa 
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda

Recipe continues here!

Another help link!

**Need more help? don’t contact me about this one LOOOOOOOOOOL contact the source! hahaha! I can’t stop laughing! i’m j/k! :D

(via xiaorawr)

Source: thecakebar
Reposted byfoodislovePorcelainainepartyhardorgtfodobbynablesnothingnesslessrrrumorune-raconteuseizik21sputniksweetheartserenitejustandzessmargaritamojkubekherbatymatussadamniegadamzooziaathlinmore-than-a-memorykasiulawarkoczsiriusminervamolotovcupcakeniekoniecznieomnieandrieltbtfbiiancainscheyszaraja

September 02 2012

Zucchini Pasta print by Claudia Pearson #lifeinstyle #greenwithenvy
(via Pinspire)
Reposted bygabor99thingstodobeforeidiekolano

August 15 2012


August 06 2012

5170 3acf 500


Crepe omelette with hollandaise sauce

Was craving this when I woke up today at 2 (talk about sleeping in) so I dragged myself out of bed and headed straight for the kitchen.

Crepe batter:
Milk - 150 ml
Eggs - 2
Flour - 65 g (1/2 cups)
Butter - 1.5 tbsp

Combine milk, eggs, and a pinch of salt in a bowl. Carefully blend in the flour with a whisk and let sit for 15 minutes before making the crepes.

Hollandaise sauce
White wine vinegar - 25 ml
Water - 25 ml
Peppercorns - 5 crushed
Shallots - 15 g
Parsley stems - 2 stalks
Bay leaf - 1 each
Egg yolks - 3 each
Clarified butter - 250 g
Lemon juice - to taste

Combine the vinegar, water, peppercorns, shallots, parsley stems, and bay leaf in a small sauce pan and bring it to a simmer. Once reduced by half strain into a stainless steel bowl and let cool. Place the bowl over a pan of simmering water (water should not touch the bottom of the bowl) and add the eggs. Whisk until the eggs reach the ribbon stage. You should be able to briefly see the bottom of the pan between strokes. Using a steady stream, slowly incorporate the clarified butter until throughly emulsified. Add lemon juice and salt to taste.

For the omelette you can use whatever you like. Today I used the left over egg whites from the hollandaise sauce, added an extra egg and used whatever I could find in the fridge (red pepper, onion, tomatoes, and cheese.)

To assemble place a crepe on a cutting board, sprinkle with some cheese, and top it off with a hot omelette fresh off the pan. Roll it up, slice, and pour on some of that awesome hollandaise sauce.

Reposted fromrazorblade razorblade

August 02 2012


July 24 2012

butter onion and rice
Reposted byfoodislovemajeczkamorningcoffeeloverspoonofdoomQueenOfSharks

July 07 2012


June 10 2012


May 16 2012

Martabak Manis by zsami
Reposted byfoodislovemolotovcupcakepannajuliaburakotka

March 19 2012


December 15 2011

Keurig Brewed Iced Mocha Caramel Latte recipe - JustKups
Reposted byfoodisloveaaangelaaamedinaaaFORGETMENOT21aineamagicalplaceczekoladishczeresniemalinowychrusniakzzuuooburakotkaonlyfaintBitterLemon
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