PHOTOSET See full set
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wehavethemunchies: Honey-Peanut Butter Cookies
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foodfuckery: Dark Chocolate Coconut Mudslide Cookies Recipe
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wehavethemunchies: Nutella-Stuffed Brown Butter Chocolate Chip Cookies
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prettygirlfood: Best Chocolate Ice Cream Makes about a quart 8 ounces good-quality semi-sweet chocolate, chopped3 1/2 cups half and half 1 tablespoon plus 1 teaspoon cornstarch2 ounces cream cheese, softened (about 1/4 cup)1/4 cup sugarpinch salt Set up an ice bath in a large bowl. In a small bowl, mix 2 tablespoons of the half and half with the cornstarch. In a large saucepan, combine the remaining half and half with the sugar. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour just enough of the hot milk over the chopped chocolate and and cream cheese to cover it. Stir until chocolate is melted and the mixture is thick and silky. Add the salt. Gradually add the remaining hot milk mixture. Set the bowl in the ice water bath and let stand, stirring occasionally, until cooled off, about 20 minutes.Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze an additional two hours (or more) in an airtight container. Will keep for about a week if sealed properly.
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wehavethemunchies: Mini Buttermilk Monkey Breads
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wehavethemunchies: Cookie Sticks
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foodfuckery: Sicilian Fried Dough Recipe 
PHOTOSET See full set
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prettygirlfood: Cheesy Pasta Recipe 1 pound good-quality fusilli2 tablespoons grape seed oil1 clove garlic, thinly slicedTwo 28-ounce cans peeled whole San Marzano tomatoes15 large fresh basil leaves, julienned2 teaspoons kosher salt1/4 teaspoon freshly ground black pepper1 pound whole milk mozzarella di bufala, cut into ¼-inch piecesGrated Parmesan cheese, optional garnish 1. Bring a large pot of salted water (see page 29) to a boil. Add the fusilli to the boiling water and cook according to the package directions. 2. Add the grape seed oil and garlic to a 10-inch skillet. Turn on the heat to high. When the edges of the garlic have turned golden, about 1 minute, use your hands to break up and squeeze the tomatoes directly into the skillet. Immediately add the basil, salt, and pepper. Bring the sauce to a boil, then lower the heat to medium. 3. When the pasta is cooked, turn off the heat under the sauce. Evenly distribute the mozzarella into the sauce. Use a wire-mesh skimmer to remove the pasta from the pot and place it directly into the skillet. Fold the fusilli into the sauce. Continue to fold until the mozzarella has melted and attached itself to the fusilli. 4. Serve immediately with grated Parmesan cheese, if desired.
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wehavethemunchies: Coconut White Chocolate Chip Blondies
PHOTOSET See full set
52
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wehavethemunchies: Coconut Cream Pie Smoothie
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wehavethemunchies: Brownie Cupcakes with Chocolate Hazelnut Frosting
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foodopia: smores cookies: recipe here