by Adil Dara (via A D I L)

frenchcuisse:

CHOCOLATE CHIP WALNUT BANANA BREAD.

omfg

npr:

tballardbrown:

We know we need to eat more vegetables. The challenge is to do it with flavor and variety. So we’ve become creative. (via Kitchen Window: Even Your Mother Will Approve Of Vegetable Chips)

Photo: Susan Russo for NPR

There are recipes!

Kale chips

Smoked Paprika Carrot And Parsnip Chips

Curried Sweet Potato Chips

Simple Salted Beet Chips

Chili-Lime Plantain Chips

killtherecipe:

illustrations for garden gather dinner @lucyengelman @foodbookfair

darklamb:

food52:

Ice Cream Sandwiches go glam: Homemade raspberry ice cream with coconut lemon shortbread. Why do we love these? The cookies are amazing on their own — fine-crumbed and a little shaggy with coconut and lemon zest — but they hold together like champs when matched with the ice cream.

Read more: Raspberry Ice Cream Sandwiches on Food52

Stop.

A serious mix of killer summer recipes… drooling over here. (via With Style & Grace : Living a healthy, gluten-free life - Part 3)

Top 10 Non-Dairy Sources of Calcium for Vegans →

givemeaburger:

An adult needs 1000mg of calcium a day!

1. Kale (raw), 100g - contains 205mg of calcium
2. Enriched soya milk, 100ml - contains 140mg of calcium
3. Tofu (calcium enriched), 100g - contains 150mg of calcium
4. Broccoli, 75g - contains 75mg of calcium
5. Almonds, 25g - contains 50mg of calcium
6. Soya beans (cooked), 75g - contains 50mg of calcium
7. Orange, 1 medium - contains 50g of calcium
8. Kidney beans (cooked), 75g - contains 50g of calcium
9. Blackberries, 100g - contains 35mg of calcium
10. Leeks, 50g - contains 30mg of calcium

Note to self (since family members are vegan)

(via ecobsessed)

(via Cranberry Chocolate Chip Cupcakes - Home - Pastry Affair)

(via Chocolate Avocado Cupcakes with Avocado Buttercream Frosting - Home - Pastry Affair)

(via Banana Espresso Chocolate Chip Muffins - Home - Pastry Affair)

(via 3 Milk Coconut Cake - Home - Pastry Affair)

(via Cappuccino Pancakes with Mocha Syrup - Home - Pastry Affair)

(via Cinnamon Chocolate Chip Banana Bread - Home - Pastry Affair)

scout:

S’mores cupcakes.

A slew of recipes might be coming your way if all this chocolate keeps showing up on my dash.

Tasty how-to: Vegan Chocolate Peanut Butter Cups →

madewell:

Not only does Maui native Tori Praver make the coolest graphic bikinis—which, of course, you can snag right here at Madewell—she also cooks up a storm. Below, the model-turned-designer shows us how to make the greatest chocolate peanut butter cups on Earth.

So I have a real obsession with dark chocolate and peanut butter. And together? Well, it doesn’t get much better. Since it’s next to impossible to find a great dark chocolate peanut butter cup, I decided to make my own.

When baking or cooking, I use as many organic ingredients as I can and avoid too much sugar and fat. I also don’t eat gluten myself, so you won’t find any here! Enjoy these healthy, protein-packed yet decadent treats.

You’ll need…

Mixing bowl and spoon
Measuring cups
Small ice cream scooper or fruit baller
Mini-cupcake pan
Mini-cupcake paper liners

Ingredients:

2 cups dark, vegan chocolate chips
3/4 cup organic creamy peanut or almond butter
1/4 cup powdered sugar
1 tablespoon sea salt

Directions:

1. Melt chocolate chips in a small pot on low heat, stirring often
2. Pour a teaspoon of melted chocolate into each mini cupcake liner
3. Freeze chocolate in tray for 20 minutes or until firm
4. Mix nut butter and powdered sugar in a bowl
5. Scoop teaspoon-sized balls of nut butter mixture and add to chocolate
6. Spread the nut butter so it covers the chocolate
7. Pour a teaspoon of melted chocolate over the nut butter and completely cover
8. Sprinkle each cup with a pinch of sea salt and freeze for 30 minutes or until firm
9. Eat ’em up! (Hint: They’re amazing right out of the freezer.)

Dead and dying. These look heavenly. Use Fair Trade chocolate and they’ll really just slay me.