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eat-pure:

All of these link you to a post on my blog, but there will be another link in that post which will link you to the recipe or just click on the picture!

Breakfast 

OATMEAL/OATS

Apple Cinnamon Baked Oatmeal

Apple Pie Oatmeal

Baked Banana, Blueberry and Raisin Oatmeal

Baked Oatmeal Casserole 

Baked Raspberry-Banana-Almond Butter Oatmeal

Banana Bread Protein Oatmeal

Banana Oat Chia Seed Pudding

Berry Oat Cups

Blueberry Oatmeal

Coconut Overnight Oats

Creamy Oatmeal with Banana Nut Topping

Overnight Oats

Peach Pie Oatmeal

Peanut Butter/Banana Oatmeal

Raspberry Overnight Oats

Savoury Oatmeal

Various Overnight Oats Recipes

Various Overnight Oats Recipes 2

PANCAKES

Apple Cinnamon Protein Pancakes

Banana Maca Pancakes

Blueberry & Banana Pancakes

Chocolate Banana Pancake Bars

Flourless Coconut and Banana Pancakes

Greek Yoghurt Pancakes

Paleo Pancakes

Pancakes in a Jar (not a recipe)

Strawberry Shortcake Pancakes

OTHER

Avocado and Egg Breakfast Pizza

Avocado Fried Egg

Baked Eggs in Tomato Cups

Banana “Scramble”

Berry Greek Yoghurt Parfait

Blueberry Coconut Pecan Breakfast Cookies

Breakfast Boost Sprinkle

Breakfast Pizza

Breakfast Tostadas

Butternut Squash and Chicken Mash

Cocoa Banana Breakfast Quinoa With Walnuts

Coconut Breakfast Quinoa

Healthy French Toast

Huevos Rancheros

No Added Sugar Granola (Vegan, Gluten-free, can be Nut-free)

Oat Bran ”English Muffin” 

Olive Oil Poached Eggs on Avocado and Braised Kale Toast

Paleo Banana Almond Muffins

Peanut Butter and Banana Yoghurt 

Pomegranate Yogurt Bowl

Raw Buckwheat Porridge

Raw Sprouted Buckwheat Granola

Red Pepper and Baked Egg Galette

Sponge Omelette with Yoghurt and Blueberries

Super Food Fruit Salad + Cacao Puree. Over Warm Brown Rice

Toasted Banana Breakfast Roll

Vegan Pumpkin French Toast

allpointsnorth:

theloveyturtle:

ginobambino:

Root Beer Float Cupcakes
Cake ingredients:
1 cup root beer schnapps1 1/2 cups old-fashioned style root beer (like A&W or Dads)2 tsp. vanilla extract2 cups dark brown sugar1 cup butter2 eggs3 cups all purpose flour1 Tbs. baking powder2 tsp. baking soda1 tsp. salt
Root beer glaze:
4 cups confectioners sugar1/3 cup root beer3 Tbs. root beer schnapps3 Tbs. vegetable oil
Directions:
1. Preheat oven to 350ºF.2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.3. In a separate bowl, cream together butter and sugar until light and fluffy.4. Add eggs, mix until smooth.5. Sift in flour, baking soda, baking powder and salt.6. Mix with hand mixer on low, while slowly pouring in root beer mixture.7. Mix until smooth and lump free.8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid “leakage” later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way.9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.11. To assemble, start by letting cupcakes cool, still in the pan.12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.14. When the glaze sets up a bit and isn’t too runny, put a “scoop” of buttercream atop each.
15. DEVOUR.
Makes 2 dozen cupcakes. (sourcery)

Holy mother of cupcakes! 
Zoom Info
Camera
SONY DSC-T33
ISO
100
Aperture
f/3.5
Exposure
1/40th
Focal Length
6mm

allpointsnorth:

theloveyturtle:

ginobambino:

Root Beer Float Cupcakes

Cake ingredients:

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root beer glaze:

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps
3 Tbs. vegetable oil

Directions:

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth.
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid “leakage” later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn’t too runny, put a “scoop” of buttercream atop each.

15. DEVOUR.

Makes 2 dozen cupcakes. (sourcery)

Holy mother of cupcakes! 

bj-cg:

Brownie Mosaic Cheesecake

(Adapted from Smitten Kitchen)

Equipment used:
9×13 glass baking dish
Food processor
Stand mixer
10″ Springform Pan
Sheet Pan


Part One: Brownies

4 ounces unsweetened chocolate
¾ cup (1½ sticks) unsalted butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter, per Deb’s recommendation). You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.


Part Two: Crumb Crust

1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 teaspooon (¼ teaspoon to double) salt

Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours.


Part Three: Cheesecake

3 (8-oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla

Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.

Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.


Part Four: Ganache Glaze

3 oz. bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth.  Spread over cheesecake while ganache is still warm. Chill until ready to serve.

When it comes to desserts I don’t shit around, people.

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