thegoddamazon: sebmoran: strangeasanjles: damnitdisney: fruitoftheday: givenchyandgrace: Fill an ice cube tray with melted chocolate. Add berries. Freeze. Yum. TUMBLR IS ALWAYS RECIPE GOLD. jesus christ YES oh my godd BOUT THAT LIIIIIIIFE

thegoddamazon:

sebmoran:

strangeasanjles:

damnitdisney:

fruitoftheday:


givenchyandgrace:

Fill an ice cube tray with melted chocolate. Add berries. Freeze. Yum.

TUMBLR IS ALWAYS RECIPE GOLD.

jesus christ YES

oh

my

godd

BOUT THAT LIIIIIIIFE

wakeuphealthy: Pop Tart Babies (or you can make regular-sized pop tarts) 1/2 cup plus 3 tbsp spelt flour (Or all-purpose flour, or a mix of the two. Whole-wheat pastry flour will work; it’ll just be less soft, and you’ll need to add a tiny bit more oil. For notes on gluten-free options, seenutrition link below.) (100g) *tiny* bit over 1/4 tsp salt 1 1/2 tbsp agave or pure maple syrup (or honey, but not for strict vegans) (21g) 3/4 of a packet nunaturals stevia, or omit and add one extra tbsp of the above liquid sweetener 3/4 tsp pure vanilla extract 2 tbsp vegetable or coconut oil (21g) 1 tbsp more oil, or milk of choice (omit if using the extra liquid sweetener in place of the stevia) (15g) Combine dry ingredients and stir. In a separate bowl, combine all wet ingredients, then mix wet into dry and stir. Pour crumbly dough into a gallon-sized plastic bag and smush into a ball. Still in the bag, roll dough into a very, very thin square. (For step-by-step photos, see nutrition link below.) Chill at least 20 minutes, or your pop tarts will be crispy. Meanwhile, grease a baking pan, and make up whatever filling/s you desire. (I’ve provided a few ideas below, and feel free to make different flavors within the same batch of dough.) Preheat oven to 350. Cut open the bag and slice the dough into rectangles. If you’ve rolled it thinly enough and use all the dough, you should be able to get 34-38 rectangles. (Cut much bigger rectangles if you want regular-sized pop tarts, as opposed to minis.) Put a little filling—about 3/4 teaspoon—on half the rectangles, then place remaining rectangles on top. Cinch down with a fork or your fingers, and it’s okay if some of the filling comes out. Bake 14-18 minutes, depending on how crispy you want the crust. Once cooled, spread on glaze (recipe at the bottom of this post), and store in a plastic container for soft pop tarts or a glass container for crispy ones. http://chocolatecoveredkatie.com/2012/10/01/healthy-pop-tarts/ Healthy Pop Tarts: Nutrition Facts Per Pop Tart: WW Points (new system): 1 point per pop tart Nutrition information, calculated via caloriecount.com, is based on gram measurements for 18 pop tarts. Each includes two rectangles, 3/4 tsp filling, and the amount of glaze shown in the photos (1g per pop tart). In other words, the above info is for one finished pop tart, not just one rectangle. Gluten-Free Pop Tarts: I did not have any luck with my gluten-free trials of this recipe. However, I know many of you are more knowledgeable than I am when it comes to gf baking. My challenge to whomever wishes to try: Make a gluten-free version of this recipe and report back. I’ll post any successful recipes, giving credit to the creators, so everyone can benefit. Update: Readers Kylie and Chloe both had success using Bob’s gluten-free flour mix, and Amanda had success when she made them with SimplySavoryFoods’ all-purpose gf mix, as long as she rolled the dough a bit thicker. To see their comments: click here.  (For easier reading, I modified the dates on their comments so all gluten-free-trial comments will appear in the same place on the post.) Step-by-Step Photos: Form a ball inside a gallon-sized bag. Roll out very thinly. Cut open bag. Make rectangles. Re-roll extra dough (shown on left of photo) if desired. http://chocolatecoveredkatie.com/healthy-pop-tarts-nutrition-facts/

wakeuphealthy:

Pop Tart Babies

(or you can make regular-sized pop tarts)

  • 1/2 cup plus 3 tbsp spelt flour (Or all-purpose flour, or a mix of the two. Whole-wheat pastry flour will work; it’ll just be less soft, and you’ll need to add a tiny bit more oil. For notes on gluten-free options, seenutrition link below.) (100g)
  • *tiny* bit over 1/4 tsp salt
  • 1 1/2 tbsp agave or pure maple syrup (or honey, but not for strict vegans) (21g)
  • 3/4 of a packet nunaturals stevia, or omit and add one extra tbsp of the above liquid sweetener
  • 3/4 tsp pure vanilla extract
  • 2 tbsp vegetable or coconut oil (21g)
  • 1 tbsp more oil, or milk of choice (omit if using the extra liquid sweetener in place of the stevia) (15g)

Combine dry ingredients and stir. In a separate bowl, combine all wet ingredients, then mix wet into dry and stir. Pour crumbly dough into a gallon-sized plastic bag and smush into a ball. Still in the bag, roll dough into a very, very thin square. (For step-by-step photos, see nutrition link below.) Chill at least 20 minutes, or your pop tarts will be crispy. Meanwhile, grease a baking pan, and make up whatever filling/s you desire. (I’ve provided a few ideas below, and feel free to make different flavors within the same batch of dough.)

Preheat oven to 350. Cut open the bag and slice the dough into rectangles. If you’ve rolled it thinly enough and use all the dough, you should be able to get 34-38 rectangles. (Cut much bigger rectangles if you want regular-sized pop tarts, as opposed to minis.) Put a little filling—about 3/4 teaspoon—on half the rectangles, then place remaining rectangles on top. Cinch down with a fork or your fingers, and it’s okay if some of the filling comes out. Bake 14-18 minutes, depending on how crispy you want the crust. Once cooled, spread on glaze (recipe at the bottom of this post), and store in a plastic container for soft pop tarts or a glass container for crispy ones.

http://chocolatecoveredkatie.com/2012/10/01/healthy-pop-tarts/

Healthy Pop Tarts: Nutrition Facts

Per Pop Tart:

image

WW Points (new system): 1 point per pop tart

Nutrition information, calculated via caloriecount.com, is based on gram measurements for 18 pop tarts. Each includes two rectangles, 3/4 tsp filling, and the amount of glaze shown in the photos (1g per pop tart). In other words, the above info is for one finished pop tart, not just one rectangle.

Gluten-Free Pop Tarts:

I did not have any luck with my gluten-free trials of this recipe. However, I know many of you are more knowledgeable than I am when it comes to gf baking. My challenge to whomever wishes to try: Make a gluten-free version of this recipe and report back. I’ll post any successful recipes, giving credit to the creators, so everyone can benefit.

Update: Readers Kylie and Chloe both had success using Bob’s gluten-free flour mix, and Amanda had success when she made them with SimplySavoryFoods’ all-purpose gf mix, as long as she rolled the dough a bit thicker. To see their comments: click here. 

(For easier reading, I modified the dates on their comments so all gluten-free-trial comments will appear in the same place on the post.)

Step-by-Step Photos:

Pop Tart Dough

Form a ball inside a gallon-sized bag.

Making Pop Tarts

Roll out very thinly.

vegan pop tarts

Cut open bag.

Homemade Pop Tarts

Make rectangles. Re-roll extra dough (shown on left of photo) if desired.

http://chocolatecoveredkatie.com/healthy-pop-tarts-nutrition-facts/

bonesmakenoise:

theweepingtimelord:

Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Ingredients: 

 2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Directions:

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

as someone who has baked these A LOT

They are REALLY GOOD

and I am reblogging this because I KEEP LOSING MY RECIPE 

devoncorp: happyninjabunny: Churro Waffles!!!! CHURRO FREAKIN WAFFLES!!! beautiful siri look

devoncorp:

happyninjabunny:

Churro Waffles!!!! CHURRO FREAKIN WAFFLES!!!

beautiful

siri look

braavosishadowbinder:

night1703:

jamilalikemanila:

HOLY FUCK

THE ENTIRE GAME HAS CHANGED

YOU SEE THESE FUCKERS RIGHT HERE

image

THE STORE BOUGHT COOKIES THAT NO OTHER COOKIE EVER TASTES LIKE?? AND PROBABLY ARE MADE WITH SECRET GOD-LIKE ADDICTIVE INGREDIENTS??

YOU CAN MAKE THESE FUCKERS AT HOME

THEY’RE CALLED LOFTHOUSE COOKIES AND GOOGLE ‘EM AND FEEL JOY

DUDE.

For those of you who bake this is the recipe

*manic laughter*

thehuckleberry:

Just found THIS AWESOME LIST of 34 recipes requiring only 2 ingredients and pretty basic instructions. Some are fantastic alone, and some inspire other basic recipes. Had to share this with you guys.

thecakebar:

DIY Starbucks Holiday Drinks!  {Click pictures for extra large view}

  • Peppermint Mocha
  • Gingerbread Latte
  • Eggnog Latte
  • Chai Tea Latte
  • Caramel Brulee Latte
  • Pumpkin Spice Latte

These can be expensive, so do them at home instead! :D

Chicken Shawarma with Tomato-Cucumber Salad

Chicken Shawarma with Tomato-Cucumber Salad