thedailywhat:

Chinese New Year Cupcakes of the Day: Today marks the start of a new Chinese year — Gung/Gōng/Keong/Kiong/Kung hei/xǐ/hee/hí/hii faat/fā/huat/hoat/fatt coi/cái/chye/châi/choi! — and I can’t think of a better way to celebrate anything than with the eating of some cupcakes.

In honor of the extra-lucky Year of the Dragon, you have two cupcake varieties to choose from: The one you can make right now, and the one you can’t.

Choose wisely, and best of luck!

[cttc.]

bakeddd:

Soft pretzel bites

• Click here for recipe

lacuisine:

Buffalo Chicken Meatballs

mothernaturenetwork:

Hungarian Mushroom Soup
If you like mushrooms and love soup, then try a bowlful of bliss.

sunshineandhipline:

This is a plate of Baked “Fried” Pickles. Oh yeah, I did. And they are delicious.

I mentioned the other day how I was craving some fried pickles and how I was going to try and find a place around here that has some. Well, I was looking at the nutritional facts for them and it was like 180 calories for 7 pickles and an outrageous amount of fat. 7 pickles?! That isn’t even a quarter of a basket! So I said hell no to that and made my own. They came out all crispy and salty and amazing. Perfection.

• 24 hamburger dill pickles
• 1 egg beaten
• 1/2 cup Japanese-style panko bread crumbs
• 1 tsp creole seasoning

1. Pat the pickles down with a paper towel to get the juice off.
2. Mix the panko crumbs with the creole seasoning.
3. Dip the pickles into the egg.
4. Dredge the pickles in the panko crumbs.
5. Put on a greased up cookie sheet
6. Cook for ~10 minutes at 400F. Flip them and cook for another 5 minutes. Put them on the top shelf and broil for 1 minute.

24 pickles, 170 calories, 20 carbs. The fat and the protein are suspect because it comes mostly from the egg and you only dip the pickles in the egg, not use the whole thing, so I wasn’t really sure how accurate it’d be.

ramshackleglam:

MORGAN’S SIGNATURE “I’M PREGGERS” DRINK*

Raspberry tea

Frozen orange juice

Splash of lemonade

Mint leaves

Sliced lime

(Can be used to top off champagne as a fun twist on a mimosa for the non-pregnant.)

*Can’t take credit for this one; it was Melissa’s creation and it was delicious. 

Original Article

catsavoie:

In big life news: I finally have an immersion blender! And Smitten Kitchen’s Silky Cauliflower Soup was my first endeavor.

I was nervous because it seemed too simple, but simple isn’t always bad. In fact, I thought it was pretty good. I added some herbs to give it a little more flavor and served it with a dollop of sour cream, but it was great for a cold, rainy night.

Conclusion: Cauliflower is the shit.

Also, if you have any other great recipes that call for an immersion blender, send ‘em over.

thedailywhat:

How To of the Day: Unicorn Poop cookies. And there’s a funny story behind it, too!

I told my mom that I was making some “Unicorn Sneezes” and she said “when are you going to make your unicorn sh*t?”  And then it hit me…Great idea, Mom!  It will take a dirty spin and become unicorn poop, instead!

What do you mean “that’s not funny”? Sounds to me like someone hasn’t had their daily dose of unicorn poop.

[instructables.]

-ashleychristy-:

Baked Egg Boats

I need these in my life. 

ffffood:

Chinese Tea Eggs with Recipe… follow the link (Chinese Tea Eggs)