yummy in my tummy

57 notes
Since May 1st 2014
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cookingglutenfreewithemily:

Gluten Free Vegan Chocolate Waffles! To say I’m addicted to these would be an understatement. Recipe up on the blog on my website www.glutenfreewithemily.com #glutenfree #vegan #foodies #food #f52grams #chocolate #waffles (at www.glutenfreeewithemily.com)

27 notes
Since May 1st 2014
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Chocolate dipped pretzels with sprinkles.

2124 notes
Since August 28th 2013
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fatty-food:

brownie (by spicyicecream)

1867 notes
Since February 12th 2013
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gastrogirl:

mint chocolate thumbprint cookies.

1375 notes
Since February 12th 2013
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foodopia:

chocolate hazelnut pots de creme: recipe here

68 notes
Since February 12th 2013
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smilestones:

S’mores Brownies

744 notes
Since February 12th 2013
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an assortment of doughnuts

3356 notes
Since February 12th 2013
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chocolate brownie banana split covered in m&m candy

1662 notes
Since December 12th 2012
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chocolate cream brownies with shortbread bottoms

161 notes
Since December 12th 2012
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missminifer:

Salted Caramel Millionnaire’s Shortbread
I have a confession to make - I’m terrible at sugar work. Simple syrup - no problem, but spun sugar, hard crack, praline - they are my kitchen nemeses. Nemesises? Which is why it made perfect sense to start the day making salted caramel, with no sugar thermometer. Follow these steps, and you too may only have to bin one batch of crystallised sugar…. 
For the shortbread, preheat your oven to 180 degrees C, then rub together 6oz flour, 4 oz butter and 2oz caster sugar until they look like fine breadcrumbs. Add other flavourings - rosemary, vanilla, orange zest - if wanted. Press the crumbs firmly into a buttered tin, and bake for about 20 minutes until the top is firm. 
For the caramel, bring 120ml of milk to the boil with 40g butter. Take it off the heat. Take 200g caster sugar, and heat with half a mug of water on a low heat, stirring gently, until the sugar has dissolved in the water. Do not continue stirring after the sugar has dissolved - it will crystallise, and you will have to start over. Once all the sugar has dissolved, whack up the heat as high as it will go, and take the syrup to 155 degrees C (hard crack stage). Then take it off the heat, beat in the milk and butter mixture furiously, and return it to the heat until it reaches 127 degrees C (soft ball stage). Then take it off the heat again, beat in 20g butter, add sea salt to taste, and pour it over your cooled shortbread base.
For the topping, melt 100-200g dark or milk chocolate, and pour it on top. Leave to set, then slice, and feel pleased with yourself for mastering caramel - at last!

18819 notes
Since December 12th 2012
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chocolate cupcake muffins with a dusting of icing sugar

152 notes
Since December 11th 2012
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ice cream cheese cake stack drizzles in chocolate

36 notes
Since December 11th 2012
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chocolate brownies

31 notes
Since December 11th 2012
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chocolate and almonds