pennylanekitchen.blogsome.com

Frozen yogurt and fresh fruit are a refreshing combination any time of the year

Frozen yogurt and fresh fruit are a refreshing combination any time of the year

www.canasuc.com

Pure cane eye candy from Can a Suc ... stackable wafers of sugar, formed hearts that fit on the rim of a cup of tea ... it  makes me wish I took sugar in my coffee.

Pure cane eye candy from Can a Suc ... stackable wafers of sugar, formed hearts that fit on the rim of a cup of tea ... it makes me wish I took sugar in my coffee.

www.yumsugar.com

Perfect for a St. Patrick

Perfect for a St. Patrick's Day dinner: sweet pea soup!

marriedwithdinner.com

Drink of the Week: Learn how to make rosemary-infused simple syrup, then combine it with Champagne and violet liqueur to make the Mistral Mauve.

Drink of the Week: Learn how to make rosemary-infused simple syrup, then combine it with Champagne and violet liqueur to make the Mistral Mauve.

ovenhaven.wordpress.com

Chocolate-Chocolate Chunk Muffins

Chocolate-Chocolate Chunk Muffins

cookingfromatoz.blogspot.com

Mmm ... Banana Coconut Cupcakes!

Mmm ... Banana Coconut Cupcakes!

ieatishootipost.blogspot.com

Tau Sar Piah: Traditional Chinese Pastry with lotus paste and melon seeds

Tau Sar Piah: Traditional Chinese Pastry with lotus paste and melon seeds

www.eatboutique.com

A recipe for the ultimate cosmopolitan over at Eat Boutique.

A recipe for the ultimate cosmopolitan over at Eat Boutique.

zoebakes.com

Lavender Simple Syrup to sweeten ice tea, lemonade, drizzle on sponge cake and flavor your favorite cocktail!

Lavender Simple Syrup to sweeten ice tea, lemonade, drizzle on sponge cake and flavor your favorite cocktail!

dessertfirst.typepad.com

Chocolate chip cookie testing - the New York Times, King Arthur Flour, and more compared!

Chocolate chip cookie testing - the New York Times, King Arthur Flour, and more compared!

mattikaarts.com

Pan Roasted Halibut, French cut Romano Beans with Lardons, Salsa Verde

Pan Roasted Halibut, French cut Romano Beans with Lardons, Salsa Verde

www.herbivoracious.com

Peeling the tomatoes makes all of the difference

Peeling the tomatoes makes all of the difference

dolce.swaymyway.com

[TwD] Black Rice Pudding served with salted coconut milk. A delicious Asian dessert, slightly sweet and slightly salty!

[TwD] Black Rice Pudding served with salted coconut milk. A delicious Asian dessert, slightly sweet and slightly salty!

www.nosaladasameal.com

“Piccola meringata” with Meyer lemon cream and wild huckleberry sauce. A dessert worth trying, even for brunch, at Zuni Cafe in SF.

“Piccola meringata” with Meyer lemon cream and wild huckleberry sauce. A dessert worth trying, even for brunch, at Zuni Cafe in SF.

www.lovintheoven.com

Bakerella

Bakerella's Mint Oreo Truffles

foodival.blogspot.com

Interesting and tasty flavours combine in these basil browned butter cupcakes, with chocolate mascarpone frosting.

Interesting and tasty flavours combine in these basil browned butter cupcakes, with chocolate mascarpone frosting.

jenncuisine.com

Maple Pumpkin Crème Brûlée

Maple Pumpkin Crème Brûlée

thehungryhousewife.blogspot.com

A True Classic..Pineapple Upside- Down Cake

A True Classic..Pineapple Upside- Down Cake

dineanddish.net

Parenting 4 kids has been hard, especially when trying to find something everyone likes to eat. This Corn & Veggie Chowder with Chicken was loved by all!

Parenting 4 kids has been hard, especially when trying to find something everyone likes to eat. This Corn & Veggie Chowder with Chicken was loved by all!

kokken69.blogspot.com

Pecan Snowballs aka Mexican Wedding Cookies. Special occasion cookies served usually during weddings and Christmas. Buttery melt in the mouth texture is definitive of this treat...

Pecan Snowballs aka Mexican Wedding Cookies. Special occasion cookies served usually during weddings and Christmas. Buttery melt in the mouth texture is definitive of this treat...

mykitch3n.blogspot.com

Chiffon Cake... made with Black Currant jam.

Chiffon Cake... made with Black Currant jam.

annies-eats.com

Pizza Bites - fill as you wish, and prepare to see them devoured.

Pizza Bites - fill as you wish, and prepare to see them devoured.

doubletkitchen.blogspot.com

Duck breast in orange sauce (in Croatian, translator on the right sidebar)

Duck breast in orange sauce (in Croatian, translator on the right sidebar)

blog.junbelen.com

Grilled asparagus with poached eggs, prosciutto, fried bread, and aged balsamic vinegar. Yum

Grilled asparagus with poached eggs, prosciutto, fried bread, and aged balsamic vinegar. Yum

www.lifesambrosia.com

Anxious for grilling season, I got a jump start with this Spinach and Feta Turkey Burger

Anxious for grilling season, I got a jump start with this Spinach and Feta Turkey Burger

healthy-delicious.com

This ooey, gooey taco casserole is like a healthier version of nachos

This ooey, gooey taco casserole is like a healthier version of nachos

recipefinder.msn.co.nz

Swiss Dark Chocolate Mousse

Swiss Dark Chocolate Mousse

tastytrix.blogspot.com

Three Sisters Fritters: Corn, Fava Beans, and Zucchini Blossoms with Tarragon Butter &  Cayenne Yogurt Dipping Sauce

Three Sisters Fritters: Corn, Fava Beans, and Zucchini Blossoms with Tarragon Butter & Cayenne Yogurt Dipping Sauce

thecurvycarrot.com

Buffalo "Chicken" Ranch Wraps

Buffalo "Chicken" Ranch Wraps

joelens.blogspot.com

Tres Leches Cake: A scrumptious cake soaked in creamy sweetness!

Tres Leches Cake: A scrumptious cake soaked in creamy sweetness!

une-deuxsenses.blogspot.com

Mango Mojitos = deliciousness in a glass!

Mango Mojitos = deliciousness in a glass!

soupbelly.com

Panini with chicken, basil, tomato and mozzarella.

Panini with chicken, basil, tomato and mozzarella.

penniesonaplatter.com

Pumpkin Bread French Toast - and easy tips on how to make it perfect!

Pumpkin Bread French Toast - and easy tips on how to make it perfect!

newfinmysoup.blogspot.com

Brown Butter Pasta with Pine Nuts and Fried Eggs, from October issue of Saveur

Brown Butter Pasta with Pine Nuts and Fried Eggs, from October issue of Saveur

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