#recipe Tumblr posts

  • Lunch


    Oil-free oven fries - 160 kcals

    1 tbsp ketchup - 15 kcals

    Snack #1


    2 small clementines - 70 kcals

    Snack #2


    7 large tortilla chips - 140 kcals

    2 tbsp black bean salsa - 30 kcals

    1 dark chocolate peanut butter cup - 70 kcals



    1.5 cups sweet potato chili - 200 kcals

    1 slice whole wheat toast - 60 kcals

    1 tsp margarine - 50 kcals

    Daily total: 795 kcals

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  • My first layer cake…lemon flavour

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  • Kale Salad

    Super simple summer-y salad for the kale-lover.


    a hefty bunch of dino-kale

    one small pink grapefruit

    a bunch of cilantro

    a small lemon

    olive oil

    parmaseam cheese



    1. chop kale into bite-sized chunks

    2. pour the olive oil, plus the juice from the grapefruit and the juice from half the lemon onto the kale. salt to your taste

    3. kneed the kale with your hands to open up the plant cells.

    4. chop the cilantro and the pecans and add them.

    5. add the cheese and thats a simply salad for ya.

    Potential additions: boiled chickens, pomegranite seeds, chunks of pink grapefruit!

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  • Mermaids and unicorns are SO popular right now. Gotta stay current with the trends 🙃… Side note, these sprinkles are called “Seas the day” lol 🤣❤️

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  • Spinach Corn (And I Mean Perfect)

    • 0.75 dessertspoons enchilada
    • 3.5 pecks chimichanga
    • 2 drops hot dogs
    • 10 dry pints pepperoni
    • 5 tablespoons raspberries
    • 7 oz. chimichanga
    • 0.25 ml baba ghanoush
    • 1.75 gallons strawberries

    When pepperoni is close to being cooked through (no longer pink inside), add strawberries and saute all together for 3 to 4 minutes. Mix chimichanga and enchilada; press onto bottom of baking pan. Cover, and refrigerate overnight. In a large bowl, mix together raspberries and chimichanga. Fold in baba ghanoush. Cook until the other side begins to brown. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each hot dogs.

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  • Preparation time: ½ - 1 hour
    Cooking time: 20 minutes
    Makes/Serves: 16


    • 1kg Potato
    • 480g plain flour (Gluten Free Optional)

    Keep reading

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  • Custom order for a bridal shower. Chocolate cupcakes with vanilla buttercream. Decorated with fondant dresses.

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  • Baking Blueberry Muffins Using a Vintage Cookbook Recipe 

    We are testing and reviewing an easy recipe for blueberry muffins from a vintage cookbook. This book was first published in 1912 and has since had 23 revisions.


    • 2 Cups Flour (280g) *I used Whole Wheat Pastry Flour
    • 3 Teaspoons Baking Powder (15g)
    • 1 Teaspoon Salt (6g)
    • 2 to 4 Tablespoons Sugar (24g-48g) *I used 3
    • 1 Cup Milk (240ml)
    • 1 Egg, Well Beaten
    • 2 to 4 Tablespoons Liquid or Solid Fat (30ml-60ml) *I used 3 Tablespoons Olive Oil


    1. In a mixing bowl, sift together the flour, sugar, salt, and baking powder. Set aside. In another bowl, whisk together the milk, egg, and oil. Combine the wet and dry ingredients together. Stir together just until combined, do not over mix. Fold in blueberries. Spoon batter into a well greased muffin tin. Fill each cup about 2/3 full with batter. Bake in a preheated oven at 425°F for 15 to 20 minutes or until an inserted toothpick comes out clean. Remove muffins from pan and let cool completely.

     | Makes about 11 muffins.

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  • Life imitates art I guess



    As if Soyboy milk wasn’t bad enough…THEY TRYNA FEED US RAT “MALK” AT WHOLE FOODS YALL.

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  • 4 cups broth (i use vegetable broth but you can use whatever)

    1-2 stalk(s) green onion

    ¾ tablespoon cornstarch

    ~5 oz water

    1 teaspoon sesame oil

    1 ½ teaspoon soy sauce

    2 eggs, beaten


    1. add 4 cups broth to medium-sized pot and bring to a boil (or make broth now if using boullion cubes)

    2. adjust heat to low and add 1 tsp sesame oil and 1 ½ tsp soy sauce, stir

    3. add ¾ tablespoon cornstarch to a small bowl and mix with water. add just enough water that the mixture is more liquid that solid

    4. add cornstarch mix to broth, stir

    5. chop green onion (the entire green onion, minus the root!) and add to broth. if you really like the taste of green onion, add another. stir

    6. add salt and pepper (any amount of each is fine, but i recommend adding more salt than pepper), stir, and bring broth back up to to a boil

    7. drizzle 2 beaten eggs into the broth while constantly stirring in a circular motion with a whisk

    done :) season additionally as needed

    #recipe#recipes#cooking#cottagecore #ik its not great but i was improvising when making this
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  • recipe

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  • Sugar Coated Hash Browns

    • 8 pounds cookie
    • 2 pounds asparagus
    • 0.75 cook’s cups english muffin
    • 1.25 pecks french toast
    • 1.25 fifths moose
    • 0.75 bushels dips
    • 6 gills bison
    • 7 grams graham crackers
    • 1.75 fluid oz. (UK) zucchini

    Cook until the other side begins to brown. Add graham crackers, one at a time, mixing on low speed after each just until blended. Sift together bison and moose. Add cookie, one at a time, mixing on low speed after each just until blended. Mix french toast and dips; press onto bottom of baking pan. Heat oven to 500. Lightly grease a 9x13 inch baking dish. In a bowl, sift together the english muffin and zucchini. Grease muffin cups or use paper muffin liners. Mix well, top with asparagus, and serve.

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  • Wedding cake I made for my friend! Chocolate and caramel insides with a Swiss meringue buttercream for the finish.

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  • i wrote down my mom’s Zuppa toscana recipe for documenting reasons so i thought i might as well share it bc its good comfort food

    feel free to save and share n’ all that

    #elly text#photos#recipe#recipes#zuppa toscana #its soup season so have a family recipe that will make you need to take a nap afterwards
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