You have a cute bum
import-models:

Wow
asianamour:

Li Sha Sha.

asianamour:

Li Sha Sha.

winesburgohio:

You Can Have Your Cake And Drink It, Too. I got a little excited about a Gin & Tonic Cake on Food 52 today. Cheers.
[Photo credit: How Sweet Eats!]

winesburgohio:

You Can Have Your Cake And Drink It, Too. I got a little excited about a Gin & Tonic Cake on Food 52 today. Cheers.

[Photo credit: How Sweet Eats!]

s-a-v-o-r-y:

Cheesecake Brownie Bites
Ingredients
For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour
For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 tablespoons sugar
1 large egg yolk
Directions
Preheat the oven to 350ºF. In a large bowl, whisk together eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Stir in the sugar and melted butter until well combined, then stir in flour. Set brownie batter aside.
In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.
Grease a non-stick mini-muffin pan with cooking spray or butter then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with and additional teaspoon of brownie batter.
Bake for 12 minutes, or until a toothpick inserted comes out clean. Let the brownie bites cool for 10 minutes in the pan and then transfer them to the refrigerator to continue cooling, or enjoy warm!

s-a-v-o-r-y:

Cheesecake Brownie Bites

Ingredients

For the brownie batter:

4 large eggs

1¼ cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon instant espresso powder, mixed with 2 teaspoons water

2 teaspoons vanilla extract

2¼ cups sugar

1 cup unsalted butter, melted

1½ cups all-purpose flour

For the cheesecake filling:

1 (8-oz.) package cream cheese, softened

3 tablespoons sugar

1 large egg yolk

Directions

Preheat the oven to 350ºF. In a large bowl, whisk together eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Stir in the sugar and melted butter until well combined, then stir in flour. Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with and additional teaspoon of brownie batter.

Bake for 12 minutes, or until a toothpick inserted comes out clean. Let the brownie bites cool for 10 minutes in the pan and then transfer them to the refrigerator to continue cooling, or enjoy warm!

temblefy:

Yes, please

temblefy:

Yes, please

itsahere:

Thing 1 & Thing 2

itsahere:

Thing 1 & Thing 2

v-e-n-u-l-e-s:

untitled by maria perry on Flickr.
ffoodd:

(via everyday » the pistachio crust it is!)
gastrogirl:

breakfast on a stick with mini waffles, strawberries, and cool whip.
over-ture:

(by d a b i t o)
katcakes:

Fudgy Chocolate and Hazelnut Cake
It’s nutty, chocolatey, rich and moist. Cake or brownie, whatever you decide to call it, the name will serve it’s purpose of fulfilling the cravings of a chocoholic, AKA people like me! I love cutting into the slightly crispy top of the cake and finding a dense fudgy chocolate cake inside. Let’s face it. This cake is definitely not guilt-free. 
It’s still April! Which means that I could still bake desserts from my April edition of the Masterchef Magazine. And in a week from today, Masterchef Australia Season 4 will be starting, which is something that I’m definitely looking forward to. What a great way to celebrate than with a recipe from the magazine! 
Like all recipes I work with, I like to change things around to suit my taste (and family’s!). The original recipe uses apricots and ricotta as the decoration on the top, but I thought that was a bit out there for me so I substituted for pecans and white chocolate. If you try it with the apricots and ricotta, let me know how that turns out! 
Fudgy Chocolate and Hazelnut Cake (from the Masterchef Australia Magazine, Issue 22, April 2012)
Ingredients
75g dried apricots, halved
70g roasted peeled hazelnuts
50g dutch cocoa, sifted, plus extra to dust (I used plain unsweetened)
150g dark chocolate, finely chopped
150g unsalted butter, chopped
5 eggs, separated
220g caster sugar
60g sour cream
150g fresh ricotta
Method
Preheat oven to 160 degrees. Grease a 23cm square cake pan, then line base and sides with baking paper, extending paper beyond the rim. Place apricots in a bowl, pour over 60ml boiling water then set aside. Process nuts and cocoa in a food processor until finely ground.
Place chocolate and butter in a large heatproof bowl over a saucepan of gently simmering water and stir until melted and combined. Cool for 5 minutes.
Meanwhile, using an electric mixer, whisk egg yolks and 110g sugar until very thick and pale. 
Fold egg yolk mixture into chocolate mixture with sour cream, then stir in hazelnut mixture. In a clean bowl, whisk egg whites to soft peaks. Gradually add 110g sugar and whisk to almost stiff peaks. Fold into chocolate mixture in 2 batches, until just combined.
Pour batter into pan, then level with a spoon. Dollop over spoonfuls of ricotta in rows. Drain apricots, then scatter over the top. Bake for 45 minutes or until puffed and a skewer inserted into centre comes out with a few moist crumbs attached. Cool cake completely in pan.
Lift out using baking paper. Cut into pieces. Dust with extra cocoa to serve.
ENJOY! :D 

katcakes:

Fudgy Chocolate and Hazelnut Cake

It’s nutty, chocolatey, rich and moist. Cake or brownie, whatever you decide to call it, the name will serve it’s purpose of fulfilling the cravings of a chocoholic, AKA people like me! I love cutting into the slightly crispy top of the cake and finding a dense fudgy chocolate cake inside. Let’s face it. This cake is definitely not guilt-free. 

It’s still April! Which means that I could still bake desserts from my April edition of the Masterchef Magazine. And in a week from today, Masterchef Australia Season 4 will be starting, which is something that I’m definitely looking forward to. What a great way to celebrate than with a recipe from the magazine! 

Like all recipes I work with, I like to change things around to suit my taste (and family’s!). The original recipe uses apricots and ricotta as the decoration on the top, but I thought that was a bit out there for me so I substituted for pecans and white chocolate. If you try it with the apricots and ricotta, let me know how that turns out! 

Fudgy Chocolate and Hazelnut Cake (from the Masterchef Australia Magazine, Issue 22, April 2012)

Ingredients

  • 75g dried apricots, halved
  • 70g roasted peeled hazelnuts
  • 50g dutch cocoa, sifted, plus extra to dust (I used plain unsweetened)
  • 150g dark chocolate, finely chopped
  • 150g unsalted butter, chopped
  • 5 eggs, separated
  • 220g caster sugar
  • 60g sour cream
  • 150g fresh ricotta

Method

  1. Preheat oven to 160 degrees. Grease a 23cm square cake pan, then line base and sides with baking paper, extending paper beyond the rim. Place apricots in a bowl, pour over 60ml boiling water then set aside. Process nuts and cocoa in a food processor until finely ground.

  2. Place chocolate and butter in a large heatproof bowl over a saucepan of gently simmering water and stir until melted and combined. Cool for 5 minutes.

  3. Meanwhile, using an electric mixer, whisk egg yolks and 110g sugar until very thick and pale.

  4. Fold egg yolk mixture into chocolate mixture with sour cream, then stir in hazelnut mixture. In a clean bowl, whisk egg whites to soft peaks. Gradually add 110g sugar and whisk to almost stiff peaks. Fold into chocolate mixture in 2 batches, until just combined.

  5. Pour batter into pan, then level with a spoon. Dollop over spoonfuls of ricotta in rows. Drain apricots, then scatter over the top. Bake for 45 minutes or until puffed and a skewer inserted into centre comes out with a few moist crumbs attached. Cool cake completely in pan.

  6. Lift out using baking paper. Cut into pieces. Dust with extra cocoa to serve.

ENJOY! :D