giantsrainbowsanddaisies:

Nutella Ice Cream

Ingredients
1 cup of Nutella
6 Bananas

That’s it. You can add cinnamon or cocoa powder if you want but it isn’t needed. Throw the two ingredients into a blender or food processor and blend till very smooth. Pour into Freezer safe container (or posicle forms, I recommend small, the ones I used hold a little over 1/3 cup). Impatiently wait for it to freeze then devour.

If making with almond butter follow recipe exactly just swap nutella for almond butter. It’s still very good and a great substitute for ice cream cravings.

gossipchef:

Double Trouble: Cheesecake-Stuffed Carrot Cake Recipe 

Carrot Cake

3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 cups canola oil
4 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped
1 cup shredded coconut
1 1/2 cups pureed cooked carrots
1 small 8 oz. can of crushed pineapple, drained
1/2 cup walnuts for the top (optional)

For the Cheesecake Layer

2 oz. white chocolate, chopped
16 oz. cream cheese, room temperature (2 packages)
1/2 cup + 2 tbsn. sugar
1 tablespoon flour
2 eggs, room temperature
1 teaspoon vanilla
1 tablespoon heavy cream

For the Frosting

8-oz cream cheese, room temperature
1 1/4 cups marshmallow creme (7-oz)
1 tsp vanilla extract

Procedure 

1. Prepare the carrot cake layer. Preheat oven to 350 degrees F. Grease two 9 inch cake pans. Line the bottoms with parchment paper. Peel and cook carrots until a fork easily can be poked in to them. One small bag of full sized carrots should yield about the right amount of pureed, cooked carrots. Drain the carrots and purree while still warm in a blender or food processor until they are smooth. Measure out 1 1/2 cups of the carrot puree and set aside.
2. Sift dry ingredients into a bowl. Stir dry ingredients together with a whisk to combine well. Add oil, eggs and vanilla. Beat well for about 2 minutes. Fold in walnuts, coconut, carrots and pineapple. Pour equal amounts of batter into each pan. Set in the middle of the oven and bake for about 50 minutes or until edges have pulled away from sides and toothpick inserted in middle comes out clean.
3. Remove from oven and let sit in pans 10 minutes. Turn out onto a rack and cool completely.
4. Prepare the cheesecake layer. Preheat the oven to 350 degrees F. 
5. Melt the white chocolate, set aside to cool slightly.
6. In a large bowl using an electronic mixer, mix the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time, mixing well after each addition, scraping the sides of the bowl. Mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated.
7. Pour the batter into a parchment paper lined 9-inch spring form pan. Bake for about 30 minutes or until the center is set when you slightly shake the pan. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling the cake.
8. While you’re waiting for the cakes to cool, go ahead and make the cream cheese frosting. Combine all ingredients in a medium bowl and beat with an electric mixer at medium-high speed until smooth and fluffy. Set to the side for once the cake is assembled.
9. ASSEMBLE IT ALL. Place your bottom layer of cake on the dish/ plate you will be serving it on with the leveled side facing up.
10. Spread a thin layer of cream cheese frosting on top – it doesn’t matter how messy it looks since it will be covered.
11. Transfer the cheesecake to the top of the cake, then spread another thin layer of cream cheese frosting on top of the cheesecake.
12. Top with the remaining layer of cake – leveled side down so that you have a clean surface. Use the rest of the cream cheese frosting to frost the entire cake.
13. Top with optional nuts or shredded coconut.

oneandonlygabriel:

wehavethemunchies:

Cheddar Ale Soup with Homemade Croutons (by tlboyd05)

The Recipe

justbesplendid:

Baked eggs by Fueling Endurance Performance 

• 1 tbsp coconut oil
• 1/2 small onion, chopped
• 6-8 cherry tomatoes, quartered
• 2 eggs
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/2 cup packed fresh spinach, chopped
• Gruyere cheese, grated or diced – amount is up to you
• Pinch fresh thyme
• Salt & pepper, to taste

1. Preheat oven to 350 degrees
2. Heat a skillet with coconut oil
3. Saute onion until translucent
4. Add spices and tomatoes. Mix and cook for 1-2 minutes
5. Grease 2 small ramekins (or another oven safe dish) with a bit of melted coconut oil
6. Layer each ramekin with chopped spinach, top with onion/tomato mixture and cheese
7. Crack an egg on top of the veggies (spread the yolk a bit)
8. Sprinkle fresh thyme, salt and pepper to taste
9. Bake at 350 for 12-15 minutes or until the egg whites are firm

You can change up the spices for variety… Maybe garam masala? Or madras curry? Smoked paprika or Cayenne pepper for some heat? A lot of options!

If you want a bit more protein, add meat of your choice before cracking the egg on top. If you want more carbohydrate, serve with yam (cooked any way you like).

succulentdelight:

Madeleine

montempsestmaintenant:

breakfast time! got together this morning:

1/2 of a medium size apple
2dl of 1% fat yogurt (balans+ - speeds up digestion/ metabolism booster)
35gr (2.5tbsp) wheat bran
cinnamon

and mixed it up! easy, breezy, DELICIOUS; 185kcal! ★ 

lovefoodrecipes:

Onion Rings Recipe

disneyfoodtravel:

Garlic Parmesan Pull-Apart Bread Recipe

prettylittlepieces:

Broccoli Cheddar Soup