Tonight I tried a Pineapple Oikos Greek yogurt.
And I was like “it’s okay I guess… not really pineappley though.”
Then I realised the fruit was all at the bottom and I was supposed to stir it first.
NOW ITS SO GOOD.
I am totally addicted to these juices.
My brother took me to Dennys for Mother’s Day breakfast.
Mmmm bacon.
Jimmy Guaco makes the most delicious sweet potato burrito ever.
OH MY GOD GET IN MY MOUTH
(via sansastark)
mummaoftwobearsxo:
thecakebar:
Cheesecake Stuffed Strawberries Tutorial
I’m going to switch to coconut cream with chai seeds instead!
Want ;_;
Lentil, kale and sausage soup - Chatelaine Recipes
I made this soup last fall, and oohhh man. It’s so tasty! And the left overs froze really well for eating later on.
gourmet:
Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Muffins
MAKES1 DOZEN
- ACTIVE TIME:15 MIN
- START TO FINISH:45 MIN
Who doesn’t love a blueberry muffin chockablock with enough berries to stain your tongue purple? Making muffins is one of the easiest ways to celebrate the blueberry season, whether or not you’ve picked the berries yourself. “But whole-wheat muffins?” you ask. If the words light and tender don’t jive with your impressions of whole-wheat anything, you’ve got a surprise in store: These muffins, made with whole-wheat pastry flour, deliver all that you want and expect in a muffin, along with the dividend of extra fiber, vitamins, and a delicate wheaty flavor.
Learn about the origins of this recipe in our series The Home Cook.
FOR MUFFINS
- 1 3/4 cups whole-wheat pastry flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 large egg
- 1/2 cup whole milk
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups blueberries (about 7 ounces)
FOR TOPPING
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
(via mommysurviving)
Yuummmm
(Source: subjecting, via luckymama)
nerdycookies:
That is a creepy-ass cupcake for sure.
(via Beholder Cupcakes)
(via dungeoneeringdad)
