my test blog

lickystickypickyme:

lacuisine:

Alfajores are my weakness. I can have 5 in one sitting… Maybe more. If you’re like me, check this out.

Alfajores con Dulce de Leche

Follow the link for recipe.

Thanks to Flagrante Delícia

This has to walk into my life, stat.

lickystickypickyme:

faithandbegorrah:

If it’s adjarski khachapuri, there’s an egg on top, into which you dip chunks of the (cheesy, salty, scrumptiorgasmicous) bread. And then you die happy.

Oh hai lover, there is where u have been.
In my belly.
Now.

siaannaaa:

naanii:

dailyyak:

omgsexyfood:

Fruit salad

That looks so good right now. Hmm!

ohh… eff yeah!!

Natalie would be so happy to see this in front of her face lol lol nah but it sure looks yummy!

lickystickypickyme:

my mouth.

now.

I love when food has a pornish appearance.
enticing.

(via fuckyeahhawaii)

lickystickypickyme:

borgomani:

5 Layer Finger Jello! (oh hai recipe)

this looks like food i would just stuff in my face for the texture. and then wash it down with vodka. Or WAIT, add vodka to whatever goody two shoes recipe they offer u at the link!

bridgettelizabeth:

Hazelnut & Chocolate Crepe Stack Recipe - Taste.com.au

It’s not my fault, gmail made me do it.

prettyfoods:

mouthfullofgommy:

biaaatch:queengdp:fuckyesnutella:

NUTELLA WONTONS

• 16 wonton wrappers
• 1 egg, beaten to blend
• 1 cup chocolate-hazelnut spread (recommended: Nutella)
• Vegetable oil, for frying
• 16 fresh mint leaves
• Nonstick vegetable oil spray
• Granulated sugar, for dredging
• Powdered sugar, for dusting

Directions

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

These look heavenly.

lickystickypickyme:

Public apology to the Tuesday:

you ARE indeed Taco Tuesday too.

(that includes these wonderful carnitas of which I once ate 15 in one sitting in Guadalajara, Mexico. When I love I know no boundaries)

bridgettelizabeth:

probablycupcakes:

Spiced Pumpkin Hot Cocoa with Maple Whipped Cream

Makes 2 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.)

Ingredients
For the hot cocoa:
3 cups milk
1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons Dutch process cocoa
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons maple syrup

For the maple whipped cream:
1/4 cup heavy cream
2 teaspoons maple syrup

any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar

Directions
In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks.

Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.
(via:eggs on a sunday)