Hippoplatypies. i

chloe-and-maximus-sew:

gyzym:

angelgazing:

theragnarokd:

devildoll:

chickletgirl:

Pike Place Market, Seattle, March 5, 2013. When I asked about the sign, the vendor explained that a little boy walking by had described Brussels sprouts that way, so they updated it. (For the record, I love Brussels sprouts.)

i love vegetables

when i was a kid i loved vegetables

but all of my life i have hated Brussels sprouts

I hear they’re really good given a quick stir-fry with bacon! gotta check some day.

My favorite recipe for Brussels sprouts will forever be:

1) Throw out Brussels sprouts.
2) Order pizza.

THE TRICK TO BRUSSELS SPROUTS IS TO ROAST THEM. Put that shit on a baking sheet, drizzle that shit with olive oil + salt + pepper, and roast at 400 for 35/40 minutes, or until they’re all crispy-looking and brown. Are they better with bacon? Yes. Are they even better with pancetta, which, fuck it, is basically fancy bacon? Yes. Bacon is a stuff-improver. Are they best, whether you use bacon or not, if you stick your (oven-mitted) hand in there and shake your tray a few times while they’re cooking, and sprinkle a little more salt on them right when they come out of the oven? HELL FUCKING YES THEY ARE. 

But seriously, Brussels sprouts don’t have to taste like little green balls of death; they can be all rich and layered and flavorful and shit. Roast those little bastards. Roast them, I tell you. 

That’s why I love my city

foodopia:

almond rice pudding: recipe here

(via anyavioletta)

imdelicious:

Homemade Ginger Ale

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

(via niikudragon)

confectionerybliss:

• Caramel Sugar Spirals (how to)

celebratewithcake:

gooey chocolate centers (by The Red Spoon)

bestdayofmylife:

RECIPE! - vegan blueberry oatmeal bars!

i had a container of just slightly too shriveled to eat raw blueberries in the refrigerator so this morning i set out to make something healthy and delicious.

so here’s the recipe - it’s based on this recipe that i found on pinterest.

ingredients:

• 3/4 c. old fashioned oats
• 3 oz. (about 1/2 c.) whole wheat flour
• 1/4 c. brown sugar
• a pinch of salt
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 tbs. melted coconut oil
• 1/4 c. honey
• about 1/4 c. water
• 1 c. fresh blueberries

instructions:

• combine the oats and flour
• add the brown sugar and mix
• add the cinnamon and salt and mix again
• pour in the melted coconut oil and the extracts and stir everything
• add the honey and mix well - i also added the water in this step, don’t add it all at once - only use what you need.
• toss in the blueberries and mix it all up once more
• press the mixture into a 8 inch square pan coated with non-stick spray and bake at 350 degrees for about 30 minutes or until the edges and top are nice and golden.
• let cool, turn out of the pan, and cut (with a sharp knife) into 8 bars!
• HOORAY!

now i have these stocked up in my refrigerator for snacks this week!!!

foodopia:

smores shots in chocolate glasses: recipe here

(via anyavioletta)

foodopia:

chocolate hazelnut pots de creme: recipe here

(via anyavioletta)