Hysterical Dame
smarylove:

(via Cooking class - How to make white chocolate raspberry cheesecake recipe step by step DIY tutorial instructions | How To Instructions), How to, how to do, diy instructions, crafts, do it yourself, diy website, art project ideas

smarylove:

(via Cooking class - How to make white chocolate raspberry cheesecake recipe step by step DIY tutorial instructions | How To Instructions), How to, how to do, diy instructions, crafts, do it yourself, diy website, art project ideas

idstillcomebacktoyou:

poorgraduatestudent:

thecakebar:

Hidden Pumpkin Pound Cake {you must click link for FULL tutorial}

ohhhhhh my gosh

So cool

allofmystupids:

sad-face:

hauntingseason:

Candy corn drink

Licorice Trees

Mouse “cheese” cake

Caramel apples

Rainbow bundt cake

Sparkly marshmellow pumpkins

I just remembered how much more I like the fall then any other season.

Autumn here i come!!!

tigerwhiskers:

Harry Potter Treats

Recipe for sweets here. And for ButterbeerButterbeer Cupcakes, and Cauldron Cakes.

failureofthefox:

dashingly-dashnastical:

darkspawnhorror:

thecakebar:

Cinnamon Apple Dessert Chimichangas Tutorial 

  • {click link for FULL tutorial/recipe}

I know what I’m making later…

image

NO TAY ITS TOO LATE TO REBLOG FOOD PORN D:

filmfood2012:

“Let’s just take a day. Have you ever tried shawarma? There’s a shawarma joint about two blocks from here. I don’t know what it is, but I wanna try it.”

Chicken Shawarma!

Remember the last scene where they are eating Shawarma? They love this blog so much that they gave us the recipe…

  • Preparation: 10 minutes
  • Cooking: 40 minutes
  • 8 servings

INGREDIENTS

1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 boneless skinless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

RECIPE

1

In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

2

Preheat the oven to 350°F (175°C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

3

Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.

4

Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce