(via sammiedesign)

(Source: heyheyhannahalexandra, via heyheyhannahalexandra)

cooking-confessions:

Sparkling Champagne and Strawberries Jello

Ingredients:

• 3 tablespoons (3 envelopes) unflavored gelatin powder
• 2 cups cold water
• 1 cup sugar
• 11/2 cups cold champagne
• 11/2 cups cold ginger ale
• 1 cup sliced fresh strawberries

Directions:

1. In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
2. Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. 
3. Stir in the champagne and ginger ale. 
4. Refrigerate until thickened. [This does not mean set] 
5. Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm . 
6. Unmold and serve.

(Source: therecipeclub.net)

fattributes:

(via Speculoos and Milk Chocolate Macarons | Edd Kimber | The Boy Who Bakes)

i love macaroons :( 

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creamy chocolate pudding parfaits with caramel candy hearts

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thewalkingtypo:

(via the little epicurean: Blueberry-Blackberry Cupcake with Blueberry Cream Cheese Frosting)

(via sonnet-xiii)

everythingyouaskme:

Mushroom and cream cheese soup (serves 6)

500g Portobello mushrooms
6 Slices breakfast Bacon, cut into strips
2 Brown onions, finely chopped
1 Garlic clove, chopped finely
150g Philadelphia cheese
250ml Cream
1 Liter Chicken stock
50g Butter
Salt and Pepper
Oil for frying
Paprika for garnish

1. Clean the mushrooms and quarter and set aside a few thin slices for garnishing the soup. Finely dice up the garlic and onion.
2. Heat the butter in a large pan and sauté the mushrooms until golden adding salt and pepper. Add the onion, bacon strips and garlic and cook for a further 3 minutes.
3. Add the stock and cook for a further 15 minutes. Add the Philadelphia and the cream together and bring to the boil, remove from the heat and blitz through a blender until the texture is fine, then add salt and pepper to taste. Gently fry the mushroom pieces in a small pan.
4. Divide the soup into six bowls and top with the mushroom slices.