i know you like all things chocolate, or do you?
Food Is Always My Mood
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2012-02-02
Source: aperture24
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2012-01-04
Source: f0o0od
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2012-01-03
vrai-lean-uh: Spinach and Cheese Soufflé
It was nearly two years ago that I told you that you should make soufflés (or not, I don’t know your life) and I said they were easy-ish. They are, as compared to how hard conventional wisdom says they are. But they’re not like, pasta with tuna and parsley and lemons and capers easy (in…
Source: vrai-lean-uh
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Made Cinnamon buns earlier, they are oh so good. Very time consuming and oh so many calories, but so worth it!
Recipe here if you’re interested : http://sweetapolita.com/2011/03/cinnabon-style-gourmet-cinnamon-buns.
Except I didn’t follow the 50 minutes icing as I didn’t have the patience ha.
Source: flowersoutofpaper
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Spinach-Mushroom Quesadillas
Start to finish: 30 minutes. Makes: 4 servings.
Ingredients:
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1 tablespoon olive oil
8 ounces portobello mushrooms, coarsely chopped **I didn’t use porobellos, I just used regular old white button mushrooms**
*OPTIONAL* 1/2 cup prepared black beans
1 9-ounce package fresh spinach **I didn’t use quite that much, just use however much you want in your quesadilla!**
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup grated reduced-fat Parmesan cheese
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
4 7- of 8-inch whole wheat flour tortillas
Olive oil nonstick cooking spray **I just used more regular olive oil and it worked just fine!**
Instructions:
1) In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms; cook about 5 minutes more or until mushrooms are nearly tender, stirring occasionally. **If you use the beans, and them.** Add spinach in batches, cooking and stirring just until spinach is wilted. Remove from heat. Stir in both cheeses and basil.
2) Spoon spinach mixture onto half of each tortilla. Fold tortillas in half over filling, pressing lightly. Lightly coat both sides of each quesadilla with cooking spray (we just put more olive oil in the pan).
3) Rinse and dry the same skillet; heat skillet over medium heat. Cook 2 of the quesadillas in hot skillet for 2 to 3 minutes (we did 2) or until light brown and cheese is melted, turning once (we did 2 minutes on each side). Transfer to a baking sheet and keep warm in a 300 degree Farenheit oven while cooking the remaining 2 quesadillas. (I didn’t do this because I wanted to eat it right away! But if you want to, go for it!) Cut quesadillas in half.
4) ENJOY THE YUMMINESS.
This recipe comes from Better Homes and Gardens 365 Vegetarian Meals cookbook (page 183)!! The cookbook is AMAZING, and I highly recommend it!
Source: fueledbyveggies
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2012-01-02
Source: flickr.com
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Triple Chocolate Cookies = unsweetened cocoa + semi-sweet chocolate + white chocolate
Because you deserve some ginormous, chewy, chocolatey goodness to end the year 2011! :)
Source: redblackapron
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2011-12-31
Source: thingsiwantinsideme
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2011-12-30
Vegenista: Linguine with Romanesco Cauliflower, Green Olives & Almonds
Recently The Kitchn posted 8 Indulgent Vegan Pasta Dishes. Hooray, right? Who doesn’t love a nice bowl of comforting pasta? Especially now, as we are all gearing up for healthy resolutions & New Year’s cleanses!
I was a little disappointed when I clicked on the first…Source: vegenista
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2011-12-27
(via sexuall--tension)
Source: mhiddlestons
