V.I.P

veganfoody:

Raw Black Bottom Banana Cream Pie (GF)

veganfoody:

Spiced Red Lentil, Tomato, and Kale Soup

beautifulpicturesofhealthyfood:

Toasted Banana Breakfast Roll…RECIPE

foodnetwork:

Bubbling Cauldron cupcakes by Lina Nykorchuk from Toronto recipe, via Food Network Magazine. 

ahumblemagic:

Raw Fig Cheesecake

wehavethemunchies:

Pumpkin Cinnamon Role Pancakes with Caramel Cream Cheese Frosting (by Kevin - Closet Cooking)

fuckyeahveganlife:

nutty double chocolate chip rice crispy bars

cakeapothecary:

Strawberry Tres Leche cake Recipe——> (via Strawberry Tres Leche cake | eatshowandtell)

epicurious:

Get a taste of fall: Butternut Squash Tart with Fried Sage (Bon Appétit, October 2012)

tango-mango:

Stromboli

Sometimes if I’m cleaning the house or working on a project the Food Network channel will provide background noise. A show I had never heard of before, “The Best Thing I Ever Made” came on and I stopped what I was doing when I heard Scott Conant describe in detail (using body language and colorful adjectives) the crispy, crackly Scarpetta Stromboli he makes, filled with smoked mozzarella, thin slices of salami and fresh basil.

Where have I been? How had I never heard of stromboli before? A homemade bread dough is rolled around a variety of different fillings, usually involving cheese and meat or vegetables. I hate to say it, but this might have been the best thing I’ve ever made, too.