This looks like a lovely idea, I believe it’s time for tea.

(Source: prspctve, via gentlemandeerlord)

thecakebar:

Sweetheart Cupcakes Tutorial! (recipe/tutorial)

Oh, well I know what I’ll be making this valentine’s day.

(via lunasumerin)

What a pretty dress. Though I don’t think I would ever have a chance to wear it around here. Oh well, I suppose I can at least admire it.

Oh goodness, look at these adorable cups. <3

The yellow is my favorite, though if I were to get one here at would I imagine I would need to get the red one.

recipe-file:

Buckeyes!

Oh! I loved these growing up. My grandmother made them every Christmas.

thecakebar:

Cinnamon Sugar Pull-Apart Bread! (recipe)

Oh, this looks delicious.

(via lunasumerin)

daily-tumbles:

Peanut butter cup brownie bottom cheesecake!

Recipe:

FOR BROWNIE CRUST

• 6 Tablespoons Unsalted Butter, melted
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)
• 2 whole Eggs
• 1 cup Flour
• 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups - Cut Into Quarters

FOR CHEESECAKE FILLING

• 2 pounds
 Cream Cheese, softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)

FOR DECORATION

• ½ cups
•  Whipping Cream
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
•  6 Peanut Butter Cups, Cut In Half

Recipe continues here!

 

Following this blog will be the best thing you ever do

Oh… Oh that’s just sinful.

(Source: thecakebar, via lunasumerin)

kleptoscout:

thatonerednurse:

kleptoscout:

O-oh my god. Angie. Ange. Could you make these, only with strawberry instead’a cherry?

If you get me the ingredients, and the recipe, yes.

A recipe..? Y’mean you can’t just… figure it out? 

… I can try. But you still have to get what I need to make it when I figure it out, deal?

(Source: radioactivetangerines)

kleptoscout:

O-oh my god. Angie. Ange. Could you make these, only with strawberry instead’a cherry?

If you get me the ingredients, and the recipe, yes.

(Source: radioactivetangerines)

adoseofyourstruly:

Apple pie in an apple

This looks absolutely delicious. I think I need to make these for Thanksgiving…

(via gyorglopez)

recipe-file:

Nutella Dessert Sandwiches

• 8 slices pound cake
• 8 tablespoons Nutella, or other chocolate hazelnut spread
• 2 tablespoons shelled pistachio nuts, finely chopped

Spread 4 of the pound cake slices thickly with the chocolate spread and sprinkle with the chopped pistachio nuts in an even layer.  Place the remaining pound cake slices on top of the chocolate and nuts and press down gently.   Using a sharp knife, cut the sandwiches in half diagonally and serve immediately.

Oh… Oh my this sounds just sinful.

recipe-file:

Warm French Onion Dip with Crusty Bread

Ingredients

• 1 can  (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 1 pkg.  (8 ounces) cream cheese, softened
• 1 cup  shredded mozzarella cheese
•   Crusty bread cubes, crackers or vegetables

Directions
Heat the oven to 375 degrees F. Stir the soup and cream cheese in a medium bowl until it’s smooth. Stir in the mozzarella cheese. Spread in a 1 1/2-quart shallow baking dish.
Bake for 30 minutes or until the mixture is hot and bubbling.
Serve with the bread for dipping.

Again, onions are not my favorite, but this looks delicious.

(via lunasumerin)

recipe-file:

Caramelized Onion and Fig Bruchetta

Ingredients

• 12   bias-cut slices (about 1/2 inch thick) baguette-style French bread
• 1 tablespoon  olive oil
• 1 tablespoon  butter
• 1 cup  thinly sliced onion
• 1 ounce  thinly sliced prosciutto, chopped
• 2 to 3 tablespoons  fig preserves
• 2 to 3 ounces  sliced taleggio cheese

Directions
Preheat oven to 425 degrees F. Lightly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7 to 9 minutes or until bread is crisp and lightly browned, turning once.
For caramelized onion, in a small skillet, melt butter. Add onion. Cook, uncovered, over medium-low heat for 10 to 15 minutes or until onion is tender and golden brown, stirring occasionally. Remove pan from heat. Stir in prosciutto.
To assemble, spread fig preserves on toasted bread slices; top with onion mixture and taleggio cheese. Return bread slices to the baking sheet. Bake about 3 minutes or until bruschetta is heated through and cheese is softened. Serve warm or cool. Makes 12 servings.

I’m not a real big fan of onions myself, but, these look rather tasty.

(via lunasumerin)

kleptoscout:

thatonerednurse:

Well, I don’t have everything to make these right now… perhaps the next time I go into town I’ll check for caramels. Then, you can help when I make them.

I still don’t have the supplies, Dom. But I’ll promise, when I go to town this weekend I’ll get the stuff to make them. Promise.

kleptoscout:

thatonerednurse:

sothisiswhatshemeans:

Caramel stuffed apple cider cookies.

Oh… these look absolutely scrumptious. I definitely need to save the recipe for these, they would make a rather tasty autumn treat.

…oh my god. I just. 

Angie. Angie. You, uh, y’need help with anythin’?

*hopingforcookies*

Well, I don’t have everything to make these right now… perhaps the next time I go into town I’ll check for caramels. Then, you can help when I make them.