robiotics:

Chocolate Chip Chocolate Fudge Brownies

In a lazy Saturday afternoon inside the Isidro household, food porn was made.

ivillagefoodies:

Toasted Marshmallow Shake
This delicious milkshake, by Top Chef’s Spike Mendelsohn, is like a creamy, cold version of S’mores.

Get the recipe!

ivillagefoodies:

Dig In! 20 Decadent Guilt-Free Desserts
These light treats allow you to have your cake (or pie, or ice cream, or cookies) and eat it too. Some recipes are low in fat, some are low in calories, some are made with fresh fruit — they’re all 100 percent delicious.

Get the recipes!

eathealthyrunfar:

Healthy Peanut Butter Chocolate Chip Cookie Dough Bites.

Grain free! I’m always curious/skeptical about these “healthy” versions of unhealthy things, but it looks good…

americastestkitchen:

Learn To Make Chewy Brownies

Finally, a homemade brownie with chewiness (and a shiny, crisp, crackly top) to rival the box-mix standard — but flush with a rich, deep, all-natural chocolate flavor. Get the recipe.

honig:

Today was warm but I made this Philippine’s style Arroz Caldo anyway. Here is my recipe:

Arroz Caldo

2 or 3 scallions or a small onion
1” knob of peeled ginger, grated
2 cloves of garlic, minced
A chicken breast or a couple of bone out chicken thighs, cut into bite sized pieces
1.5 cups rice
1.5 T fish sauce or to taste
1 T soy sauce
5 cups water or chicken stock 

optional: an extra garlic clove or two, sliced then and fried until brown and crispy

- In a pan, heat some vegetable oil and sauté scallions, ginger, garlic until fragrant

- Add rice and mix well.

- Add the rest of the ingredients, mix and bring to a boil. 

- Lower flame, cover and let simmer for an hour or until rice is porridgey. If you see the liquid getting low, add more water or stock. 

- Spoon into soup bowls and top with the fried sliced garlic (optional!)

imgoingtobeacook:

Roasted Garlic Butter

recipe from ASHLEY BROUWER

click image for recipe

lepidedronka:

Cake

cooking-confessions:

Nutella Lovers Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 3/4 cup hazelnuts, toasted
• 5 tablespoons melted butter
• 3 tablespoons powdered sugar
• 3 (8 ounce) blocks cream cheese, softened
• 3/4 cup sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup Nutella
• 3/4 cup heavy cream
• 1/2 cup chopped hazelnuts, for garnish

Directions:

1. In a food processor, pulse together the graham crackers, powdered sugar and hazelnuts. 
2. Add the butter and pulse a couple more times to incorporate. 
3. Press into a 9 inch springform pan. Chill in the fridge until ready to use. 
4. Preheat the oven to 350 degrees. 
5. In the bowl of an electric mixer, beat together the cream cheese and sugar. 
6. Add the vanilla extract. 
7. Blend in the eggs, one at a time and mix until full incorporated before adding the next. 
8. Pour into the prepared pan. 
9. Bake for 45 minutes. Cool at room temperature and then chill at least 6 hours. 
10. To make the ganache, stir together the Nutella and cream over low heat until completely blended together. 
11. Cool 30 minutes. Spread on top of cheesecake and sprinkle with chopped hazelnuts. Chill until firm. Cut and serve.

(Source: abusynest.com)

thecasualdiner:

Overall I had a pretty amazing food weekend and here are some highlights.  I went to Flagstaff to try an infamous El Diablo burger and ended up at my favorite sushi restaurant Karma, having a delicious calamari salad. It had mango, pickled cucumber, sprouts and daikon radish.  I had so much fun wandering around downtown seeing where my taste buds would lead me!!! Karma is right in my budget and the food is always exquisite. My favorite combination. Excited for the next food adventure! =))))))))