c-aesar: Holy shit
prettygirlfood: Chocolate Covered Strawberry Popsicles Ingredients 2 1/2 cups fresh whole strawberries 1/3 cup cold water 2 cups of magic shell How-To Blend the strawberries and water together to make 2 cups puréed strawberries. Pour into your popsicle mold. Allow to freeze for at least 4 hours. Dip in the magic shell. Enjoy! Servings: 6 popsicles
prettygirlfood: Chocolate & Vanilla Swirl Ice Cream in Seoul, South Korea
hillroy: pussyxboy: “Hey Phil, what’s your favorite color?”  even the fucking bananas  I CANT
sendificator: will let u go with a warning if u give him biscuits 
prettygirlfood: Soft-Baked Chocolate & Peanut Butter Swirl Cookies makes 2 dozen very large cookies Ingredients Chocolate Cookie Dough 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup sugar 1/2 cup light brown sugar (or dark brown) 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup + 2 Tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 Tablespoons milk (almond, cow’s, soy, or half-and-half) 1 cup dark chocolate chips (or semi-sweet or milk chocolate) Peanut Butter Cookie Dough 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup light brown sugar (or dark brown) 1/4 cup sugar 1 large egg 3/4 cup creamy peanut butter 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 and 1/4 cups all-purpose flour 1/4 teaspoon salt 1 cup dark chocolate chips (or semi-sweet or milk chocolate) Instructions Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips. Chill both doughs for at least 1-2 hours. 2 hours is preferred. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.
h4te: aww omg
h4te: yummy
h4te: want
iplayydirtyy: xo
dontcry-alice: Kiss my ass J!
wantering: Social Experiment Yellow Chalcedony Cocktail Ring
prettygirlfood: Beer and Bacon “ManCakes” INGREDIENTS: 1/2 lb bacon (8 slices)1/3 cup packed brown sugar2 cups Original Bisquick® mix1 cup of your favorite regular or nonalcoholic beer2 eggs DIRECTIONS: 1. Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes. 2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside. 3. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening. 4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.