Recipes for (Tasty) Disaster

husbandomon: thenameisroxylalonde: letmebeyourtlc: ihavestudyi...

ehmega — Mon, 22 Apr 2013 22:08:48 -0400

thenameisroxylalonde:

letmebeyourtlc:

ihavestudyingtodo:

thegrimsleeper:

YO BITCHEZ, LOVE DUNKAROOS?

WANT TO MAKE A MASS QUANTITY OF IT AND SAVE MONEY AT THE SAME TIME??

WELL HERE YOU FUCKING GO:

1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake - you need just the mix)
2 cups plain yogurt
1/2 container of cool whip.
Serve with animal crackers or graham crackers.

SIGNAL BOOST THIS. HELP ME FEED MY PEOPLE.

holy fuck

what the flying fuck is a dunkaroo?

hoLY FUCKING SHIT YESSSS

FUCKIN DUNKAROOS ARE THE BEST SHIT THERE IS.

1000/10 WOULD RECOMMEND FOREVER

(Hehehehe. So I’ve been a little busy. I’m so sorry I’ll try to get back on this...

kawaii-5-0 — Fri, 11 Jan 2013 14:43:51 -0500

(Hehehehe.

So I’ve been a little busy.

I’m so sorry

I’ll try to get back on this right away.

=7= I’m surprised I still have followers!)

Photo

kawaii-5-0 — Wed, 22 Aug 2012 17:34:58 -0400

Chocolate Afternoon Delight This is one of the best pie recipes you’ll ever try....

kawaii-5-0 — Wed, 08 Aug 2012 14:25:41 -0400

Chocolate Afternoon Delight

This is one of the best pie recipes you’ll ever try. Thanks to Susan Payne for giving this delicious pie it’s name - Chocolate Afternoon Delight will surely be a delight to all who make this amazing pie.

Serves: 6

Chilling Time: 4 hr

Ingredients

1 cup mini chocolate chips (semi-sweet)
1/2 cup sugar
8 ounces tub Cool Whip non-dairy topping
1/3 cup milk
1 (8-ounce) package cream cheese, softened
1 Oreo pie crust (6-ounce) package (see directions for any necessary baking)
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/3 cup cocoa powder

Instructions

Beat softened cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy.
Mix in 1/4 cup of nuts and 1/4 cup of small chocolate chips in with pie mixture.
Spoon mixture into an Oreo cookie crust. Spread Cool Whip topping over the pie mixture, forming slight mound.
Garnish top of pie with remaining nuts and mini chocolate chips (if desired).
Refrigerate 2 to 4 hours and serve.

Notes

This pie was part of our No Name Pie contest. We thank Susan Payne for coming up with it’s new name! Thank you to all who participated, it was a very hard choice! - Editors of RecipeLion.

S’Mores Cheesecake

kawaii-5-0 — Tue, 07 Aug 2012 14:20:08 -0400

Enjoy this mouth-watering cheesecake made with marshmallow creme and chocolate topping – perfect for a lavish dessert!

Prep Time

Minutes

Total Time

6:20

Hrs:Mins

Makes

servings

Crust

1 1/4

cups graham cracker crumbs

tablespoons granulated sugar

1/4

cup plus 2 tablespoons butter, melted

Cheesecake

packages (8 oz each) cream cheese, softened

cup packed light brown sugar

1/3

cup marshmallow creme

tablespoon vanilla

eggs

1/4

teaspoon ground cinnamon

cup milk chocolate chips (6 oz)

Topping

cup milk chocolate chips (6 oz)

1/4

cup whipping (heavy) cream

Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Why it Works: Low and Slow Making a cheesecake can be intimidating. When is it done? Why did it crack? Can it be frozen? To understand cheesecake you must first know that it is more of a custard than a cake. Eggs play a key role in its structure. The other ingredients are important of course, but the eggs determine doneness and whether it has a surface crack. Because eggs are easy to overcook, it is important to bake the cheesecake at a low temperature and possibly in a waterbath. For the same reason, cheesecakes should be removed from the oven when they are not completely set (the residual heat will cook them through without overcooking and causing the dreaded crack). And finally, yes, cheesecakes freeze very well.

Recipe Rx

Did you take the baked cheesecake out of the refrigerator and see a big puddle of liquid on top? The worst-case scenario is that you overbaked the cake. Just like when you overcook scrammbled eggs, the protein in your cake, if overcooked, will squeeze out its water. Or it could be that you refrigerated the cheesecake to soon after puliing it from the oven and the moisture condensed on the cake top. You will know which case you are in when you cut the cake. The overcooked cake will be dry and contain small holes. The other cake will just have a soggy top. If yours was overcooked, there’s not much you can do but to serve it with extra sauce and hope people don’t notice. In the future, check you oven temperature and make sure it is correct.

Nutrition Information:

1 Serving (1 Serving)

Calories 430

(Calories from Fat 260),

Total Fat 29g

(Saturated Fat 17g,
Trans Fat 1g),

Cholesterol 120mg;
Sodium 230mg;
Total Carbohydrate 36g

(Dietary Fiber 0g,
Sugars 32g),

Protein 7g;

Percent Daily Value*:

Vitamin A 20 %;
Vitamin C 0 %;
Calcium 10 %;
Iron 8 %;

Exchanges:

0 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 High-Fat Meat;
4 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Carmel Flan

kawaii-5-0 — Mon, 06 Aug 2012 14:16:06 -0400

Caramel Flan {Flan de Caramel}

Rating: 5

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: 4 Ramekins

Serving Size: 6 ounce

Ingredients

Custard
5 egg yolks- room temperature
1 tablespoon vanilla
18 ounces condensed milk (1 1/2 cup)
12 ounces evaporated milk
Caramel
1 cup of sugar
1/2 cup of water

Instructions

Heat your oven at 350.
Prepare your ramekins, by placing them in the baking pan that will hold them and fit about 1 inch of water around each ramekin (flans are cooked in a hot water bath). Heat about 2 cups of water in a pot until it comes to a boil. Set aside (this is for the hot water bath).
For the Caramel
Place the sugar, and water in a heavy sauce pan. Stir to ensure the sugar is mixed with the water. Heat on low until the sugar turns medium amber in color. It should take about 10 minutes. You do not need to stir it while it heats, and there is no need to brush the sides of the pan with water. Just let the sugar and water melt into a caramel.
Once it turns into the medium amber color remove from the heat and pour into the ramekins.
Let it cool until it hardens.
For the Custard
In a large bowl, whisk the yolks, vanilla, evaporated milk, and condensed milk until well combined.
You may sieve the custard to remove undissolved egg particles.
Gently fill the caramel coated ramekins, about 1/2 way with the custard. Try not to get drippings on the side of the ramekins as they will burn.
Now fill the baking pan the ramekins are in with the hot water (should be about a 1 inch bath).
You want the ramekins to sit in the bath, do not over fill. The water should not come up to the rim of the ramekins, just 1/2 way.
Gently place the baking pan into your oven.
Cook for about 1 hour.
Check your flans at the 40 minute mark, insert a toothpick into the center of the flans, if it comes out clean they are done.
Remove from the baking pan and let them cool to room temperature before placing in the fridge.
Refrigerate at least 20 minutes before serving.
To Serve
Place the chilled flans on your kitchen counter and let the chill out of them. (let them sit on the counter for about 5 minutes.
Using a butter knife, gently glide it along the side of the custard. To loosen the flan.
Top the ramekin with your serving plate, and flip over.
If the flan does not come out easily, hold the ramekin upside down (not too far from the serving plate) and use your butter knife to gently pull the flan out of the ramekin.

Nutella Pops

kawaii-5-0 — Sun, 05 Aug 2012 14:18:01 -0400

These creamy popsicles are a refreshing dessert that’s perfect for any hot summer day. They’re incredibly easy to make too! This recipe makes around 3 large popsicles, but you can double (or triple) it easily.

Step 1 Blend

Ingredients:
1 cup COOL WHIP
1/2 cup milk
3 Tbsp. Nutella

Place all ingredients in blender and process until well combined.

Step 2Pour into mold

Pour mixture into popsicle mold* and insert sticks.

*If you don’t have a popsicle mold, you can use paper dixie cups and popsicle sticks. Simply tear off the cups once the pops are frozen.

Step 3Freeze & enjoy!

Place in freezer for several hours until completely frozen. Keep frozen until ready to eat. Enjoy on a hot summer day!

osdkfnsldfk Congrads, h1e1h19 You are the 100th...

kawaii-5-0 — Sun, 05 Aug 2012 14:15:00 -0400

osdkfnsldfk

Congrads, h1e1h19 You are the 100th follower!

lsdkfndlfksd 100 followers sdlknsldfkdlgknlfkgnfdlkgnmlbdfkbl!

(Coincidentally, this is the 100th post as well.)

(Please tell me if the Font is too small to read) Pepperment Bark

kawaii-5-0 — Sun, 05 Aug 2012 13:16:40 -0400

Peppermint bark makes a great holiday recipe. Dark or semi-sweet chocolate, white chocolate, and crushed peppermint candies. What could be easier, or tastier?

It’s also a perfect homemade holiday gift, and much cheaper when you make it yourself.

Step 1Gather tools and ingredients

You’ll need:

peppermint¹ candy (Candy canes, sticks, whatever you can find that’s cheap and tasty.)

1 pound chocolate (dark, semi-sweet, or milk)
1/2 pound white chocolate

waxed paper
glass bowl
heat-proof spatula
food processor, blender, mortar and pestle, or bag and heavy whacking object
2 glass or metal pans, 9”x11” or larger

¹Note that it doesn’t have to be peppermint- this recipe works equally well with any hard candy, so peppermint haters should feel free to substitute spearmint, cinnamon, or fruit candies as taste and availability dictate.

Step 2Prep pans

Line your pans with waxed paper.
It should curl up to protect the sides, too. Crease the corners so it behaves.

Step 3Crunch peppermint candies

Crunch up your peppermint (or other favorite) candies into small bits.

I used a food processor, but you could use a blender, a plastic bag and heavy whacking object, or even a mortar and pestle.

Whir or whack away, making sure to break down all of those big pieces into small-enough chunks. You can dump out the small bits then re-process the big ones until they’re useful.

Mechanical means will likely produce a fine powder as well (we call this “weaponized”¹ peppermint), which you’ll want to separate from the small chunks by means of a sieve. It’s too fine to sprinkle on top, but is great for adding directly into the chocolate for extra pepperminty flavor.

¹ Do not inhale powder. It burns the mucous membranes. And no, it’s not anthrax.

Step 4Melt chocolate

Chop your chocolate (the dark stuff) into smaller chunks, and add to a dry¹ microwaveable bowl.

Microwave in 15-sec bursts, stirring between. Total time will vary depending on quantity of chocolate and microwave strength, but it’s still only a couple of minutes.

Optional: stir in bits of weaponized peppermint for extra kick.

¹Water interferes with proper chocolate-melting, so keep it out of your bowl!

Step 5Pour

Pour your smooth, melted chocolate into the waxed paper-lined pans. Use the heat-proof spatula to spread it evenly about the pans.

You want it to be about 1/4” thick. Much thinner and it will crack; much thicker and it won’t be bark.

Step 6Melt and add white chocolate

Chop the white chocolate into meltable chunks, add to a dry microwavable bowl, and microwave in 15-sec bursts, stirring between. (Yup, same as the regular chocolate.)

Optional: stir in a couple of scoops of peppermint candy powder for added pepperminty flavor.

When the dark chocolate layer has thickened but is still a bit tacky to the touch, gently pour in the white chocolate, then smooth it out with a heat-proof spatula.
(If the dark chocolate has set too far the layers may delaminate (separate) during cutting, but if it’s still soupy you might accidentally mix the layers.)

Try to pour it over in a smooth layer to minimize the amount of necessary spatulation. You don’t want to disturb the dark chocolate layer- just skim the white chocolate over top of it.

Step 7Sprinkle with candy

As soon as possible, sprinkle your crushed bits of peppermint candy over the still-soft white chocolate.

Press large pieces down a bit to make sure they stick.

Set aside in a cool, safe place to allow chocolate to solidify.

Step 8Chop, serve, and store

Remove the entire chocolate brick in its waxed paper wrapper from the pan, and set it on a cutting board. Gently peel off the waxed paper.

Use a large, thin, sharp knife to cut the block of chocolate into squares, or use your hands to break it into manageable chunks.

Pile on a plate to serve, then store leftovers (if you’ve got any!) in an airtight plastic container.

I'm 'Back'?

kawaii-5-0 — Sun, 05 Aug 2012 12:42:46 -0400

After my chronic laziness, I’m glad to say I will be working on a queue to keep you guys from getting too bored without me as I head back into cooking school. My mom’s headstrong into opening a cafe (Though I just wanted to open a bakery with my friend, but I’m sure we’ll reach some middle ground here) and though its a 5 year plan, shes already working on cakes! I can’t help but be excited though.

Wish me luck, and expect the queue up within a few days if not today!

haydenrodgers: Super Bowl Sundaes - Recipe HERE (Sorry...

kawaii-5-0 — Sat, 28 Jul 2012 15:19:12 -0400

haydenrodgers:

Super Bowl Sundaes - Recipe HERE

(Sorry I’ve been gone so long. I remembered this from a while back though.)

honorableshadow: omnomnomrecipes: Mint Chocolate Chip Cookies...

kawaii-5-0 — Thu, 19 Jul 2012 20:19:04 -0400

honorableshadow:

omnomnomrecipes:

Mint Chocolate Chip Cookies Recipe

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

omg I cannot resist. Yes plz.

My friend made them for me a few Christmas’ ago and they’re sooo good.

ONE THOUSAND NOTES? Wat. wat. WAT.

Okay,so,I know the rainbow ice-cream pics were probably photoshopped,but is there a way to get/make anything like that? Just wondering~...! :3c

Tue, 03 Jul 2012 18:24:17 -0400

Even if they are photoshopped, I have seen plenty of sherbert/ice cream that had rainbow colors in them. (The Superman flavor I saw at Cold Stone also comes to mind- it was Red, blue, and Yellow)

alwaysanoriginal: fandomsandwich: Mmmmm, Bifrost...

kawaii-5-0 — Sun, 01 Jul 2012 09:25:49 -0400

alwaysanoriginal:

fandomsandwich:

Mmmmm, Bifrost flavour.

BIFROST FLAVOR

Did I mention I have a thing for rainbow foods?

86 Followers!

kawaii-5-0 — Wed, 27 Jun 2012 07:21:19 -0400

Ohgosh. I think if I hit 100, I might faint. But in the meanwhile, hello to those who are just joining us! It’s very nice to have you here, and if you have any questions, just drop me a message. In the mean time, what kind of recipes would everyone like to see more? Cakes? Cookies? Breads? Colorful things? Dinner Entrees? Well~?

omnomnomrecipes submission from vividenthusiast:

oldsportysport — Wed, 20 Jun 2012 20:55:32 -0400

I saw these cinnamon roll pancakes here the other day and thought I’d make them for breakfast! They turned out really well.

Those look fantastic! Remember you guys, if you complete a recipe from this blog, submit it here (A Recipe of your own? Let me know! )so I can show others! These are the Cinnamon Roll Pancakes I posted just last week!

Jolly Lollies

kawaii-5-0 — Sun, 17 Jun 2012 21:51:46 -0400

lollies

a perfect rainy day thing to do! the colors make any day better!

how to make LOLLIES
you will need: jolly ranchers, candy sticks, parchment paper, foil & a cookie sheet

1) lay a piece of foil on cookie sheet. cover foil with a piece of parchment paper.
2) unwrap candies and place side by side on parchment paper in your choice of color & flavor combinations. use three candies together for extra large lollies, and only two candies together for regular lollies.
3) heat candies in oven for about 5 minutes at 200 degrees. keep a close eye on the candies and take them out as soon as they’ve barely melted together. if you leave them in too long they will melt too much and you won’t be able to put a stick into the lollie. alter the cook time accordingly.
4) carefully take cookie sheet out of oven. immediately lay candy sticks into place on melted candies. slowly twirl in melted candy to coat the stick and so it will hold in the lollie. they’re hot! don’t burn yourself but you will have to work fast before the candies harden.
5) let the lollies cool about 30 minutes before eating or wrap up in clear cellophane bags, tie with ribbon and give as gifts or party favors!

Cinnamon Roll Pancakes

kawaii-5-0 — Fri, 15 Jun 2012 14:10:01 -0400

I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake.

And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.

You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Or certainly no more than two

See, just like a cinnamon roll. Love this. I can eat this pancake just as you see it, but you really need to add the glaze to get the full cinnamon roll-effect. Read on…

Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed. Let me say that again: No. Syrup. Needed.

There you have it: Cinnamon Roll Pancakes. With lots of ooey, gooey cream cheese glaze drizzled on top. Do yourself a favor and treat yourself to a pancake today. Go get ‘em. These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right? I mean, it’s not like I put chocolate chip cookie dough in them or anything. Hmmmm.

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat…

*NOTE: This recipe has been revised (2/18/12) from its original publication. I’ve tried the current version many times with great success. Just follow all the tips and you’ll get it right!

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!

*If you’re trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

Photo

kawaii-5-0 — Tue, 12 Jun 2012 23:01:23 -0400

kawaii-5-0 — Mon, 11 Jun 2012 21:18:01 -0400

Recipes for (Tasty) Disaster

husbandomon: thenameisroxylalonde: letmebeyourtlc: ihavestudyi...

(Hehehehe. So I’ve been a little busy. I’m so sorry I’ll try to get back on this...

Photo

Chocolate Afternoon Delight This is one of the best pie recipes you’ll ever try....

Chocolate Afternoon Delight

Ingredients

Instructions

Notes

S’Mores Cheesecake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Carmel Flan

Nutella Pops

Step 1 Blend

Step 2Pour into mold

Step 3Freeze & enjoy!

osdkfnsldfk Congrads, h1e1h19 You are the 100th...

(Please tell me if the Font is too small to read) Pepperment Bark

I'm 'Back'?

haydenrodgers: Super Bowl Sundaes - Recipe HERE (Sorry...

honorableshadow: omnomnomrecipes: Mint Chocolate Chip Cookies...

Mint Chocolate Chip Cookies Recipe

Okay,so,I know the rainbow ice-cream pics were probably photoshopped,but is there a way to get/make anything like that? Just wondering~...! :3c

alwaysanoriginal: fandomsandwich: Mmmmm, Bifrost...

86 Followers!

omnomnomrecipes submission from vividenthusiast:

Jolly Lollies

lollies

Cinnamon Roll Pancakes

Ingredients:

Directions:

Tips:

Photo

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens