• k 444 notes
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  • 1 basilgenovese
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americastestkitchen:

That’s How The Quinoa Crumbles http://ift.tt/1yf99EQ

americastestkitchen:

That’s How The Quinoa Crumbles http://ift.tt/1yf99EQ

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Chicharon by Quing Obillos on Flickr.

Chicharon by Quing Obillos on Flickr.

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  • k 131 notes
  • 0 yummyinmytumbly
Tired of red velvet cake? This is the answer.
Pink Velvet Swiss Roll

Tired of red velvet cake? This is the answer.

Pink Velvet Swiss Roll

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  • 1 garnishandglaze.com
candid-appetite:

Let’s talk about Peanut Butter Cream Pie and a GIVEAWAY, shall we? I made this pie from Joy the Baker’s Homemade Decadence cookbook I helped shoot and guess what? I’m giving away a copy on the blog this week! That means you could possibly win it! Go to the site (by clicking here) to get the full contest rules and details! 

candid-appetite:

Let’s talk about Peanut Butter Cream Pie and a GIVEAWAY, shall we? I made this pie from Joy the Baker’s Homemade Decadence cookbook I helped shoot and guess what? I’m giving away a copy on the blog this week! That means you could possibly win it! Go to the site (by clicking here) to get the full contest rules and details! 

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  • 0 candid-appetite
  • k 447 notes
  • 0 veganfoody
Kare-Kare by Quing Obillos on Flickr.

Kare-Kare by Quing Obillos on Flickr.

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  • 0 pinoycuisine
cookingcaveman:

Not as pretty as the first time I made paleo chocolate bars, but just as delicious! At the craft service table this week I’ve been eating Hershey’s kisses like I’m drowning and they’re little drops of oxygen, so I figured I better make some paleo chocolate bars and keep them at work for whenever I feel like eating another piece of processed sugar. This time I made them with some crushed almonds. Yum!

cookingcaveman:

Not as pretty as the first time I made paleo chocolate bars, but just as delicious! At the craft service table this week I’ve been eating Hershey’s kisses like I’m drowning and they’re little drops of oxygen, so I figured I better make some paleo chocolate bars and keep them at work for whenever I feel like eating another piece of processed sugar. This time I made them with some crushed almonds. Yum!

  • k 15 notes
  • 0 cookingcaveman
moma:

Artist Gugliermo Cavellini wrote himself into art history with this sticker. MoMA librarian Jennifer Tobias shares the backstory. 
[Gugliermo Achille Cavellini. Informazione. n.d. Cavellini artist file, MoMA Library]

The tasty bits.

moma:

Artist Gugliermo Cavellini wrote himself into art history with this sticker. MoMA librarian Jennifer Tobias shares the backstory

[Gugliermo Achille Cavellini. Informazione. n.d. Cavellini artist file, MoMA Library]

The tasty bits.

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Forget pies, pancakes, soups, custards and, well, every other food that people throw pumpkin in, use that gourd to make a functional beer keg.

Um… ok.

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Food art: soft boiled egg, in progress

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