roccoconut:

aviantheatrics:

celesteboldlygoes:

yaheardwithperd:

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

fuckin yuuum

BALLZZZ.

o hmy fuck

sweet mercy

karkatthecrab:

its-a-threebatchproblem:

ugh cake

THE STRAWBERRIES ARE WEARING TUXES

THE STRAWBERRIES

ARE WEARING TUXES

hoeyoujustmad:

veineux:

The awesomely macabre skull wedding cake is the work of culinary wizard and food artist Annabel de Vetten, aka Conjurer’s Kitchen. You might not guess to look at it, but everything about this cake is edible. Working from a theme of “‘Til Death Do Us Part,” Annabel created the incredible cake for the Eclectic Wedding Extravaganza, which recently took place in Birmingham, England.

“It features solid chocolate skulls of 16 carrion crows, 12 domestic kittens, 3 Vervet monkeys, and 4 barn owls, all of which the artist sculpted by hand. Made from White Chocolate Mudcake, the cake took her over 100 hours to complete in total. There are two options of toppers: a chocolate conjoined kitten skull, or dried flowers from an actual wedding bouquet (ones shown here from her own).”

Visit Conjurer’s Kitchen to see more of Annabel de Vetten’s creepy confections.

[via Eat Your Heart Out]

mother-of-alpacas:

kitchenelves:

Mini Tortilla-Crust Pizza

Jesus take the wheel

thethinkingdreamer:

enjoysribsnham:

tumblingwithstyle:

POTATO TRIBUTE

an ode to potatoes

potatoes <3

IT’S THE GREATEST CONSUMABLE IN THE VERSE!!!!!

rainaftersnowplease:

A good, chunky tomato-based sauce and some freshly grated Parmesan or Myzithra cheese makes any noodle a good noodle.