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Strawberry Cream Cheese Crumble Tart from @Michelle (Brown Eyed Baker)
Want to win your own set of stainless steel and the new Marseille @Le Creuset? "Like" this pic - if I get the most, I'll get to give this set away!
8 likes
Hand Made, One-Bowl Chocolate Cupcakes from The Sophisticated Gourmet
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S'mores Chocolate Waffles...dessert! had these = fantastic!
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Smashed Chickpea & Avocado Salad Sandwich by twopeasandtheirpod #Avocado #Chickpea #Sandwich #twopeasandtheirpod
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Spring Pea & Radish Salad from Running with Tweezers
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Jelly Donuts, Reinvented (Donut Butter Mousse with Raspberry Sauce). holy moly!
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Amaretto Semifreddo (YUM!) and a ScharddenBerger Giveaway via @bellalimento
Thin Mint Mini Pies celebrate Grils Scouts big anniversary
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Pasta Puttanesca with Hot Sausage
1 like 1 repin
Blueberry cake donuts made with greek yogurt!
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Red wine, diced strawberries, peaches, pears, sprite and ice.
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Raspberry Honey Tapioca Pudding. This is the way to my heart.
1 like 2 repins
Chocolate Macadamia Coconut Tarts
1 like 1 comment 1 repin
An entire year's worth of weekly menus, from recipes to grocery lists.
1 like 1 repin
Chocolate covered cherry cookies are perfect for Valentine's Day (and gluten-free!)
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Baked Hot Chocolate by Aleksandra Crapanzano, wsj: Crisp on top. Pudding in the center. Total Time: 40 Minutes Serves: 4 Ingredients 9 ounces high-quality semisweet chocolate, finely chopped 6 tablespoons unsalted butter, cut into cubes 4 large eggs 1/4 cup granulated sugar Lightly sweetened whipped cream, to taste (optional) What To Do 1. Preheat oven to 350 degrees. Arrange four 1-cup ovenproof coffee cups, mugs or 8-ounce ramekins in a baking or roasting pan. 2. Melt chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside. 3. Stir eggs and sugar together in a mixing bowl, then set bowl over simmering water. Stir until warm to the touch. 4. Remove from heat. Beat egg mixture with an electric beater until light and fluffy, 3-5 minutes. Gently fold egg mixture into chocolate mixture. 5. Spoon batter into cups. Add enough very hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, 15-20 minutes. Carefully remove cups from pan. 6. Serve warm or at room temperature with a generous dollop of whipped cream, if desired. Puddings may be refrigerated for up to one day. To reheat, bring them to room temperature and then set in a 350-degree oven until warm, about 5 minutes. #Chocolate #Baked_Hot_Chocolate #Aleksandra_Crapanzano #wsj
Healthy breakfast of smoked salmon, poached egg, and micro greens from Lucy of Ladle and Jellyspoons
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Susan Peterson You're killing me.