ffoodd:

Marshmallow Cookie Bars (by SmittyImagingLtd)

mostlysavory:

Maple French Toast Cupcake with Bacon

gossipchef:

Apple Rings

For the rings:

Ingredients: 

• 1 large egg white
• 1 cup water
• 1 tablespoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 6 large apples, peeled
• Canola oil for frying
• Cinnamon and sugar

For the icing:

• 4 tablespoons butter, melted
• 1/3 cup sugar
• 1 tablespoon cinnamon
• 2 tablespoons milk
• 1 - 1 1/2 cups powdered sugar

Directions:

1. Whisk egg white until foamy. Whisk in the water and vanilla. Next, whisk in the flour and salt.
2. Slice the apples into 1/2-inch thick slices. Using varying sized cutters, cut “rings” out of apple slices, discarding smallest circle containing core. 
3. Heat oil to 375 degrees. Preheat oven to 400 degrees.
4. Dip apple rings into batter and then place into the oil. Allow the apples to fry in small batches and turn frequently. Remove from the oil when golden brown and place on a paper towel. Sprinkle with cinnamon and sugar.
5. Transfer rings to a wire rack and place the wire rack on a baking sheet. Place in the oven for 5-10 minutes or until the rings turn crispy.
6. Drizzle the icing over the rings and serve warm. (To make the icing, simply combine all of the ingredients and stir until combined).

foodnetworkdreams:

S’MORES Pie

Find the recipe here.

imgoingtobeacook:

Milk Cake

click image for recipe

dancing-abundance:

Maru sure loves boxes.

theboredvegetarian:

Moroccan-Spiced Chickpea & Kale Stew

1 can Chickpeas (unsalted)
3 Tomatoes (medium sized)
1/2 Onion (chopped)
1 handful of Kale (washed with thick stems removed)
2 cloves of Garlic, minced
1 generous tbsp Cumin
1 tsp Cinnamon
1 tsp ground Coriander 
1/4 tsp ground Cloves
2 tbsp extra virgin Olive Oil 

Bring water to a boil in a large sauce pan.  Add tomatoes to boiling water and let sit until skins break.  Drain tomatoes in a colander and run cold water over them.  In a saute pan, saute onion in olive oil and a bit of salt until starting to tender.  Add garlic and continue to saute.  Add chickpeas (with liquid) and simmer on low.  Remove skins from tomatoes (they should come off easily) and roughly chop.  Add to pan.  Add spices and stir.  Salt and pepper to taste.  Cover and simmer until chickpeas are soft and liquid has reduced some.  Rip up handful of kale and toss into stew.  Cover again and let simmer for 2-3 more minutes.  Remove from heat and serve immediately. 

If you ever see me daydreaming on the subway, it’s cause I’m thinking about something like this.  Hello winter.

mrskittyface:

Now up for sale in my shop!

catversushuman:

The rest is continued in my main blog (it’s a pretty long one).