Categories
Art Hit-Or-Miss Humor Sweets

Clever Artist Turns Worst Break Up Lines Into Baked Goods

Breaking up with someone is never easy, unless you’re an asshole and just use the same old cliche lines. Well, this collection of food art by Isabella Giancarlo is dedicated to you guys.

According to her website, “‘Eat Your Heart Out’ is a series of words remembered from break-ups reimagined as something sweet.”

Her juxtaposition between a sour memory and a sweet treat makes you want to simultaneously laugh and cry when you see them, invoking feelings of sadness, cheer and most of all, hunger.

Giancarlo’s website even has a section in which visitors on the site can submit their name, email and the quote that stuck out to them the most when their loved one was letting them down big time. Check out the best one we could find below.

Well try harder, f***er.

Really? Didn’t even know you could think.

I looked it up, the average is 5.5 inches. It’s enough.

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Geez, I’d hate to be your real sister, yuck.

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What is this, college? Less trying, more doing.

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Get in line, pal.

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We can. But we won’t.

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With the rusty prong on a forklift.

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Yeah, ’cause this body is only going to get younger.

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No, you won’t do this.

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Photo Credit: @eatyrheartsout
Categories
Hit-Or-Miss

These Adorable Girls Will Sell You Lemonade and Cookies for Bitcoin

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Two little girls in San Francisco have opened up a cookie and lemonade stand.  Yes, it’s already adorable, but it gets even better.  These little ladies are quite business savvy. It turns out they accept Bitcoin as a form of payment for their homemade snickerdoodles and lemonade.

Reddit picked up on the story of Mia and Taylor’s Coffee Shoppe, and donations have come in from around the world, garnering up to .083 Bitcoins — about $70 in sales.  It’s all thanks to a special QR code printed on the girls’ stand, where people can automatically hand over their Bitcoins. Let’s just hope the IRS doesn’t get word of their little operation.

PicThx Reddit

 

Categories
Sweets

Japan Offers Miniature Bear Cubs Wrapped in a Donut

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Sold at the bustling Ueno Zoo station in Tokyo, these panda-baked goods come from the Shiretoko Factory. The variety pack contains doughnuts in five flavors:  Hokkaido Milk, Hokkaido Pumpkin, Cocoa Chip, Choc Chip, and Salty Fresh Caramel. Each panda face is created by hand, giving every bear a unique character.

Shiretoko, the peninsula at the northeastern tip of Hokkaido in Japan, contains a unique population of brown bears which provides the inspiration for these doughnuts. In homage to the local kuma (bear), this particular brand of Shiretoko doughnut is called Kumagoron.

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You may have qualms about eating these cute little bears, but think of it like a Teddy Graham. Yes, you feel guilty biting its cute little teddy head off, but the sweet reward makes you forget all about that.

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The variety pack retails online for 1,580 yen ($16.20 USD) at Rakuten.

H/T + PicThx RocketNews 24

Categories
#foodbeast

Pumpkin French Toast Bake

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Via MinimalistBaker

Categories
Products

Official Nutella Cookbook, As If You Didn’t Know Every Way to Eat It Already

Nutella. Food of the Gods. Chocolate gold. Basically, the best freakin’ thing you can buy in a jar. Apparently, there are other ways to eat this chocolate hazelnut spread than solo with a spoon. . .

Yeah, I was pretty surprised too, but let’s not kid ourselves. About 95% of Nutella lovers out there go ham on the stuff, as seen above.

Well, Ferrero, creators of Nutella, have had enough and want you to be more creative with their chocolicious product, which is why they are releasing an official Nutella cookbook.

Shaped like the iconic jar, Nutella: The 30 Best Recipes, is a book full of sweet treats to impress your dinner guests. Nutella cheesecakes, macaroons, mousse, and many more delectable desserts will be at your fingertips.

Just remember that baking takes time and patience. So if you can’t wait an hour to make your DIY Nutella creation, maybe you should just stick to siphoning it from the jar with a straw.

What? Don’t act like you haven’t thought about it.

Nutella: The 30 Best Recipes, $8.25 @Amazon

H/T + PicThx Incredible Things, Tumblr

Categories
Recipes

Here’s How to Make Mojito Doughnuts

Boozy desserts are the new bacon, and what better way to celebrate than with doughnuts you can almost get drunk off of?

That’s right, here’s a fun recipe for some beautiful looking Mojito Doughnuts that comes by way of our food blogging friend Katerina. All you’ll need is some select ingredients, about an hour of alone time in the kitchen, and some special people you want to share these with.

Katerina tells us that she initially whipped up these doughnuts as a treat for both her husband and her father. The dessert was made because both the men in her life love mojitos, and they love soccer, and maintain a tradition that if Real Madrid wins, the father makes the mojitos. If Barcelona wins, her husband makes the mojitos. Lucky for us, the day that Katerina made these doughnuts, Real Madrid lost — to heal her husband’s wound, she made him boozy doughnuts.

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Mojito Donuts

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

INGREDIENTS:

  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 tablespoon rum
  • 1 whole egg
  • 3 tablespoons butter, softened
  • For the Glaze:
  • 2 tablespoons whole milk
  • 1 teaspoon fresh lime juice
  • 1 cup powdered sugar
  • 1/8 teaspoon dried mint

INSTRUCTIONS:

  1. Preheat oven to 350.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt; set aside.
  3. In a small saucepan bring together the milk, rum, egg, and butter.
  4. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one to two minutes.
  5. Remove from heat and add the milk mixture into the flour mixture; mix until combined.
  6. Grease a doughnut pan with cooking spray.
  7. Using a large tablespoon, spoon the doughnut mixture into the pan.
  8. Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
  9. Remove and immediately invert the pan onto a cooling rack.
  10. While the doughnuts are cooling, begin to work on the glaze.
  11. Place the milk, lime juice, and powdered sugar in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
  12. Remove from heat and set the saucepan over a bowl filled with hot water.
  13. Stir in the dried mint.
  14. Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put a baking sheet underneath the rack because some of that glaze will drip off.
Categories
Recipes

Hot Chocolate Fudge Cakes

Our very sweet friend Steph from Steph’s Bite by Bite is getting married next weekend so we decided to throw her a Virtual Bridal Shower!

While trying to decide what to make for Steph I played around with a couple of ideas, but I knew that I wanted it to be something sweet, smooth, and chocolaty.

These cakes made the cut, and thank goodness that they did – they are freakin’ delicious!

It’s cake. It’s chocolate. It’s hot. It’s gooey. I wish I made more. I am still shocked that they survived a photo session.

Hot Chocolate Fudge Cakes

(inspired by My Recipes)

You will need:

  • 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened
  • 2/3 cup sugar
  • 2/3 cup packed light brown sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup semi-sweet chocolate chips, chopped
  • powdered sugar

Directions:

  • In a large bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In your mixer’s bowl cream the butter, then add in the sugar and brown sugar; beat until well combined.
  • Add in the eggs and the vanilla and continue mixing until thoroughly combined.
  • Fold the flour mixture into the sugar mixture, then fold in the chopped chocolate chips.
  • Divide the batter evenly among 8 4-ounce ramekins, cover and put in the refrigerator for 4 hours.
  • Preheat oven to 350.
  • Take out the ramekins from the fridge and let sit in room temperature for 10 minutes.
  • Arrange the ramekins on a baking sheet and bake for 20 minutes, or until the tops of the cakes are puffed up and crusty on top.
  • Sprinkle with powdered sugar and serve while they are hot.
  • If you like, serve it with a scoop of vanilla ice cream… nom nom nom!

ENJOY!

Categories
Recipes

Pumpkin Muffins [Texas-Sized]

So, being that I was just in Macedonia for a month, I should probably post another Macedonian recipe… like a recipe for Ajvar, or Ravanija. But there’s time for that. Like next week. When you go away for as long as I did, you kinda start to miss the other stuff. You know… burgers, pancakes, muffins.  You want to attack all of that at once!

Not that they don’t have that stuff out there, they do, but still, it’s different – I like to eat my muffins here, in the U.S. of A.

As soon as we arrived, or about 24 hours after we arrived, I made batches of muffins – blueberry, apple, pumpkin – all things that we had on hand I threw into a muffin batter. By the end of the day I was muffined out, but not before I gave all of them a try.

My favorite were these pumpkin muffins.

I tried these about a year or two ago, thanks to Smitten Kitchen, and completely forgot about them until I saw that canned pumpkin sitting on the counter in my Mom’s kitchen. I attacked that can as if it was Nutella. Never have I been as excited to see a can of pumpkin. Honestly.

If you need a delicious pumpkin muffin recipe, this is it. Hands.Down.

Pumpkin Muffins

You will need:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup canned 100% pumpkin
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon pumpkin-pie spice
  • 1 1/4 cups plus sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Directions:

  • Preheat oven to 350.
  • Line a Texas-sized 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. Or you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
  • In a medium-sized bowl sift together the flour and the baking powder. Set aside.
  • In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
  • Whisk in the flour mixture until combined. Do not over-mix.
  • In a small bowl mix together the sugar and cinnamon.
  • Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool for 5 minutes before turning them out onto a cooling rack.

ENJOY!

And, don’t forget to enter my GIVEAWAY! You have until Thursday, October 6, 2011, 11:59 CST.

And, and, don’t forget to vote for me HERE! Please! :)