Dining Al Fresco
05.02.13/13:26
ensphere: whats for dinner by the little red house on Flickr.
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f-word: raspberry macaron soft serve photo by Darin Dines
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f0o0od: Roasted Potatoes with Bacon, Gorgonzola, & Cilantro
22.11.12/01:42/♥ 337
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f0o0od: Chocolate Buckwheat Pancakes
04.11.12/11:26/♥ 173
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modelsandmarigolds asked:
You have one of the best food blogs i've seen so far(: ironically my blog is kind of about models haha

Thank you! I’ve let this one slip a little lately. I have three other blogs and this one gets neglected!! x

31.10.12/01:45
f0o0od: Pumpkin Waffles
28.10.12/11:06/♥ 192

thecakebar:

Chocolate Bowls Tutorial

26.10.12/15:56/♥ 18455
Kitcheny
26.10.12/15:52/♥ 215
kitcheninteriors
smilestones: Potato Spinach Stuffed Sweet Peppers Ingredients Sweet peppers    8no.(small size) Potato   3 no.(medium-boiled n mashed) Spinach  2 cups(finely chopped) Garlic  4-5 flakes(finely chopped) Onion   1/2 finely chopped Cumin seeds   1/2 tsp Chilli powder   1/ tsp Cumin powder   1/2 tsp Turmeric powder  a pinch Pepper  powder   to taste salt   to taste Oil    2 tsp + few drops to drizzle over peppers. Method For Stuffing Heat oil in pan,sputter cumin seeds and add finely chopped garlic n onions saute till onion turns light golden brown. Then add the mashed potato and turmeric powder ans fry for a minute,then add chilli powder n cumin powder mix well and add finely chopped spinach n enough salt mix everything well. saute for a minute and turn off the stove and allow the potato spinach garlic stuffing to cool completely . After that,wash the mini peppers and cut the top and remove seeds and fill it with 2 spoons of potato spinach stuffing.Do for all the remaining stuffing. Take a oven safe pan,grease it well with few drops of oil and arrange peppers and sprinkle some pepper powder n few drops oil n keep ready. Preheat oven at 350 degree Fahrenheit. Bake the stuffed mini sweet peppers for 15-20 minutes ot the outer skin turns light crisp n shrink. Enjoy this Stuffed Sweet Peppers as a starter or serve with rotis.
26.10.12/15:43/♥ 304
thecakebar: Easiest No-Bake Halloween Cheesecake EVER!
26.10.12/15:41/♥ 1441
f0o0od: Potato Cheddar Soup
10.10.12/02:02/♥ 263
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gossipchef: Mini Key Lime Cakes (MAKES 8 MINI CAKES) INGREDIENTS: Key Lime Cakes: 1 ½ cups all-purpose flour½ teaspoon baking powder¼ teaspoon baking soda¼ teaspoon salt6 Tablespoons unsalted butter, softened1 cup sugar1 teaspoon finely grated lime zest1 large egg2 teaspoons fresh lemon juice2 teaspoons fresh lime juice½ cup buttermilk½ cup graham cracker crumbs green food coloring Cream Cheese Filling: 6 Tablespoons unsalted butter, softened6 ounces cream cheese, softened1 teaspoon vanilla extract3 cups powdered sugar, sifted DIRECTIONS: Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter sugar and lime zest on medium speed until smooth, about 3 minutes.  Add egg, lemon juice, lime juice and green food coloring (optional), mixing until blended, for one minute. Reduce the mixer to low speed and alternately add flour mixture and buttermilk until just combined. Be sure not to over-mix.  Drop heaping tablespoons of dough onto prepared baking sheets, about 3 inches apart. Using the back of a spoon slightly flatten the dough. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and cook on baking sheet for 10 minutes then remove to a wire rack to cool completely. For Cream Cheese Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese and vanilla on low speed until light and fluffy. Add powdered sugar and mix until smooth. Once cookies are completely cooled, use a biscuit cutter to cut each “cookie” to make equal sized “cake layers.” Using a pastry bag, pipe 1 Tablespoon of frosting on top of one “cookie”, top with another cookie & repeat the process, ending with a “cookie.” Top with another dollop of frosting and sprinkle with graham cracker crumbs. Store in the refrigerator until eaten. These cakes will keep for up to 4 days, if stored in an airtight container.
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Canvas  by  andbamnan