Zombie Cupcakes by death by cupcake on Flickr.
Well… this is interesting, not only does it come with homemade simple recipes (with no preservatives) but you can also download the wrappers…
That cup is made out of chocolate.
I DO NOT reblog food. But fuck. Wow.
Can we just?
That is a chocolate lattice, in whipped cream, on chocolate mousse, in a chocolate cup…
I knew there was something special about this planet. I knew it.
Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor.
Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Something I can put on a plate and take with me—fast. Want Fudge Drops.
who let rorschach have a food blog
#I would read that blog so hard
So would I…
Have you ever had one of those Pineapple Dole Whips from the Tiki Bar in Adventureland? They are TO DIE for. I found a recipe for it that can easily be made at home without having to pay for a Disneyland ticket!
-2 cans (20 oz. each) DOLE Crushed Pineapple
-2 tablespoons lemon juice
-1/3 cup sugar
-1-1/2 cups heavy whipping cream, whipped
- Drain pineapple; reserve 2 tablespoons juice. Set aside.
- Blend the pineapple, lemon and lime juice, sugar and reserved pineapple juice until it is smooth.
- Freeze about 1-2 hours.
- Stir the pineapple slush into the whipped cream and freeze. Serve when completely frozen.
SO I CAN LIVE OFF MASHED POTATOES
IS THAT WHAT YOU’RE SAYING
THAT IS THE BEST THING EVER
BRB eating nothing but potatoes for the rest of my life.
ramenbow:
sarrel:
Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamonCREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extractPANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oilDirections:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
Just made these, all the ingredients can be found in Japan although the powdered sugar and cream cheese is a little expensive.Turned out good, just gotta note that all the gooey cinnamon sugar filling falls out but it’s supposed to so make sure it doesn’t burn and clean the pan quickly between each use.
And sadly it’s just too sweet for me. Ate like 3/4ths of a pancake and my tummy was just “LOL NOPE” but my friend Yuko ate like 3 and was fine so it’s just me, I can’t really handle much sugar anymore :C
