1. DO YOU LIKE CONFUSING THE SHIT OUT OF YOUR TONGUE.

    fuckingrecipes:

    WELL READY THAT MEATY MUSCLE FOR SOMETHING AS BEWILDERING AS IT IS DELICIOUS. 

    THIS HERE IS RASPBERRY-MINT HOT CHOCOLATE. 

    YOU’RE DAMN RIGHT, THAT’S EXACTLY WHAT I SAID. SOME PEOPLE MAY NOT LIKE THE FLAVOR COMBO, BUT THEY CAN RUN OFF WITH THEIR PLAIN HOT CHOCOLATE AND I WON’T GIVE A DAMN. ROLL WITH WHAT YOU LIKE, AND I FUCKING LOVE THIS SHIT. 

    IT TAKES SOME PREPARATION THOUGH, SO PREPARE YOUR BEAUTIFUL BUTT FOR BOARDING. 

    BEFORE YOU DO ANYTHING ELSE, YOU’LL WANT TO RUN OVER TO THE ITALIAN SODA RECIPE AND MAKE SOME RASPBERRY SYRUP. THAT’S BERRIES, WATER AND SUGAR ALL ALCHEMIZED TOGETHER AND FUCK IT JUST READ THE DAMN RECIPE. 

    YOU WANT TO KNOW SOMETHING THAT’S AS BRILLIANT AS SHERLOCK’S HAPPY PUPPY FACE WHEN HIS HEDGEHOG PRAISES HIM?

    MINT SYRUP, THAT’S WHAT!

    IT’S THE SAME CONCEPT AS BERRY SYRUP, BUT YOU USE 1 CUP OF WATER, 1/2 CUP OF SUGAR AND 1/2 CUP OF FRESH MINT LEAVES. 

    SOME ASSHOLES MAY NEED TO BUY THAT SHIT, BUT I’VE GOT A CAR-SIZED PLOT OF LAND FOR GROWING MINT PLANTS, THAT’S HOW MUCH I FUCKING LOVE MINT. GODDAMN  DURING THE SUMMER I JUST CHEW THE LEAVES OFF THOSE FUCKERS. 

    BUT I DIGRESS. 

    TRY TO BE A CLASSY-ASS MOTHERFUCKER AND KEEP SOME TINY JARS AROUND TO STORE YOUR SYRUPS IN - THEY CAN BE ADDED TO FUCKING ANYTHING, AND TASTE AMAZING. 

    ICE CREAM, CAKES, MILK, FIZZY DRINKS, ALCOHOLIC DRINKS, JAZZ UP YOUR OATMEAL, FUCK, DIP YOUR DAMN TOAST IN IT. 

    WHAT THE FUCK KIND OF SYRUPS CAN I MAKE?

    GET CREATIVE, ASSHOLE!

    CITRUS? JUST CHOP UP THE WHOLE FRUIT AND TOSS IT INTO THE SUGAR WATER. 

    CINNAMON? SAME FUCKING RECIPE AS THE BERRIES, WITH 2 CINNAMON STICKS

    BERRIES ARE EASY AS FUCK

    VANILLA NEEDS AN EXTRA 1/2 CUP OF BROWN SUGAR THROWN INTO THE MIX, AND 3 TABLESPOONS OF VANILLA EXTRACT INSTEAD OF FRUIT. 

    HOLY TITS, YOU CAN EVEN COMBINE FLAVORS IN ONE POT, TO MAKE STRAWBERRY-VANILLA, OR LEMON-LIME! 

    HOME-MADE SYRUP IS AS PRICELESS AS SECRET MITHRIL ARMOR FERRETED AWAY FOR QUESTING. 

    ADD A TEASPOON OF MINT SYRUP, AND A TABLESPOON OF RASPBERRY SYRUP TO YOUR GLORIOUS HOT CHOCOLATE, AND YOU HAVE SOME FANTASTIC TASTE COMBOS IN THAT CONCOCTION. 

    The sweet, tart berry flavor mixing with dark chocolate, then changing to the smooth mixture of mint and chocolate, before the temperature fades completely and all that’s left is the crisp chill of peppermint lingering in my mouth.

    SOUNDS DELICIOUS AS FUCK, DOESN’T IT?

    I DON’T CARE IF IT’S THE MIDDLE OF SUMMER AT YOUR HOUSE, YOU GET YOUR ASS INSIDE AND MAKE SOME FLAVORFUL HOT CHOCOLATE!

     
  2. image: Download

    bohenboner:

The Gatsby Grilled Cheese
3 slices of your favorite healthy bread (oatnut, whole wheat, etc.)
3 tbsp butter
8-10 fresh raspberries
10-12 fresh blueberries
6 oz aged cheddar
1/3 cup arugula/spinach mix (i prefer just spinach)
1 bottle Biltmore Century Red Wine
1 sexy white outfit
1 adirondack chair
Prepare bread like you would prepare your favorite grilled cheese, ie butter all pieces. Lay one piece of buttered bread in skillet, butter side up, place blueberries mostly in the center. Lay a slice of cheddar on top of the blueberries. Place second piece of bread on top of cheese. Gently press. Place raspberries on top of second piece of bread. Lay another slice of cheese on top of raspberries. Place last piece of bread on top. Gently press. 
Grill until bread is golden brown and cheese is melted.
Gently remove top layer of bread and place fresh spinach directly onto cheese. Replace bread. Slice and eat immediately.

    bohenboner:

    The Gatsby Grilled Cheese

    • 3 slices of your favorite healthy bread (oatnut, whole wheat, etc.)
    • 3 tbsp butter
    • 8-10 fresh raspberries
    • 10-12 fresh blueberries
    • 6 oz aged cheddar
    • 1/3 cup arugula/spinach mix (i prefer just spinach)
    • 1 bottle Biltmore Century Red Wine
    • 1 sexy white outfit
    • 1 adirondack chair

    Prepare bread like you would prepare your favorite grilled cheese, ie butter all pieces. Lay one piece of buttered bread in skillet, butter side up, place blueberries mostly in the center. Lay a slice of cheddar on top of the blueberries. Place second piece of bread on top of cheese. Gently press. Place raspberries on top of second piece of bread. Lay another slice of cheese on top of raspberries. Place last piece of bread on top. Gently press. 

    Grill until bread is golden brown and cheese is melted.

    Gently remove top layer of bread and place fresh spinach directly onto cheese. Replace bread. Slice and eat immediately.

     
  3. Raspberry Filled Chocolate Cupcakes

    growing-up-indie:

    Cupcakes

    ½  cups flour
    ½ cup cocoa powder
    2 tsp baking soda
    1 tsp salt

    ½ cup butter softened
    2 cups sugar
    2 tsp vanilla
    2 cups boiling water
    2 eggs

    Sift together dry ingredients and set aside. Cream together butter, sugar, and vanilla. Mix in boiling water, then add eggs and mix well. Gradually add dry ingredients and mix until well combined. Pour into cupcake liners bake at 350 for 25 minutes or until tops spring back. Let cupcakes cool completely and fill with raspberry filling and then frost with chocolate cream cheese frosting.

    Raspberry Filling

    1 package frozen raspberries, thawed completely
    ¼ cup white sugar
    1 tbsp lemon juice

    Combine all ingredients in saucepan until combined and slightly thickened. Cool completely before filling in cupcakes.

    Chocolate Cream Cheese Frosting

    4-1oz squares unsweetened chocolate (I used semisweet because I didn’t have enough unsweetened, so it depends on whether you prefer more of the dark chocolate richness)
    1-8oz-package cream cheese softened
    4 cups confectioners’ sugar
    1 tbsp vanilla
    1/8 tsp salt
    2 tbsp heavy cream (or just enough to get consistency of icing you want)

    Melt chocolate in double boiler or microwave. Beat cream cheese until fluffy and pour in melted chocolate and mix until well blended. At vanilla and salt then slowly mix in confectioners sugar according to consistency desired. Add heavy cream to achieve consistency as well. Then pipe or spread it on the cupcakes!

     
  4. image: Download

    exercisedirtyeatclean:

Vegan Oat-Raspberry Muffins: 1 1/2 cups whole wheat flour 1/2 cup old fashioned oats 2 tbsp ground flax seed 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil* 3/4 cup real-organic maple syrup (grade B) 3/4 cup almond milk 1 tbsp apple cider vinegar 1 tbsp vanilla extract 1 tsp almond extract 6 oz. package of fresh raspberries
Quick Directions:Preheat the oven to 350˚ and line the muffin tin with paper liners. Combine all the flour, oats, ground flax seed, baking soda, baking powder, and salt in a large bowl. Set aside. In a smaller bowl, whisk the oil, syrup, almond milk, vinegar, vanilla extract, and almond extract in a bowl until fully combined. Pour the wet mixture into the dry mixture and stir until fully incorporated but do not over mix. Fold in the raspberries. Fill the paper liners 3/4 full, vegan muffins don’t rise much, and bake for 25 minutes or until a toothpick comes out clean. 
Thanks to Yoshi for the awesome recipe
*I added a little tad less than 1/2 a cup and it turned out fine. 

    exercisedirtyeatclean:

    Vegan Oat-Raspberry Muffins:
    1 1/2 cups whole wheat flour
    1/2 cup old fashioned oats
    2 tbsp ground flax seed
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1/2 cup vegetable oil*
    3/4 cup real-organic maple syrup (grade B)
    3/4 cup almond milk
    1 tbsp apple cider vinegar
    1 tbsp vanilla extract
    1 tsp almond extract
    6 oz. package of fresh raspberries

    Quick Directions:
    Preheat the oven to 350˚ and line the muffin tin with paper liners. Combine all the flour, oats, ground flax seed, baking soda, baking powder, and salt in a large bowl. Set aside. In a smaller bowl, whisk the oil, syrup, almond milk, vinegar, vanilla extract, and almond extract in a bowl until fully combined. Pour the wet mixture into the dry mixture and stir until fully incorporated but do not over mix. Fold in the raspberries. Fill the paper liners 3/4 full, vegan muffins don’t rise much, and bake for 25 minutes or until a toothpick comes out clean. 

    Thanks to Yoshi for the awesome recipe

    *I added a little tad less than 1/2 a cup and it turned out fine. 

     
  5. image: Download

    sweepmeup:

White chocolate and raspberry french toast
     
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    foodertoire:

Raspberry Dark Chocolate Banana Bread
     
  7. rabbitholeafternoon:

    Chocolate Chip Raspberry Banana Bread!

    Original recipe can be found by clicking my pictures above.

    Substitutions:

    • 4 tbsp butter = 1 tbsp butter + 3 tbsp applesauce
    • 1 cup white sugar = 1 cup raw sugar
    • 2 cups all purpose flour = 1 1/2 cups all purpose flour + 1/4 cup soy flour
    • 1 cup raspberries = 1 1/3 cup raspberries!

    Next time I will try subbing in whole wheat flour and some honey for some of the sugar. THIS IS SO GOOD. As you can tell, I couldn’t wait for it to cool before cutting a slice. Tumblr needs to stop giving me food ideas.

     
  8. image: Download

    sweepmeup:

Dusky caramel and raspberry crepe cake
     
  9. image: Download

    visuallyanise:

Black-Bottom Peanut Butter Pie Recipe by Pillsbury.com on Flickr.
     
  10. image: Download

    xosweeties:

clafoutis rhubarb raspberry
recipe

    xosweeties:

    clafoutis rhubarb raspberry

    recipe