Travel, culinary, photography, fashion, digital art, sewing -all before 8am...joking. I work full-time but someday I will take my talent and passion and find my dream job.

• 
  15th September

  thehealthyfoodie:

  Yellow and Green Cheesy Zucchini Tart

  Tons of zucchini slices were delicately layered in a super healthy whole wheat crust and held together by a light and cheesy “flan”. That’s courgettes looking their best!
  

  Reblogged from: thehealthyfoodie
  +218 notes
  ZucchiniPieTartCourgettesVegetarianFoodHealthyRecipeWhole WheatGoat CheeseWalnuts
• 
  9th September

  f0o0od:

  Banana Cake with Chocolate Ganache and Chopped Walnuts

  Reblogged from: f0o0od
  +174 notes
  cakedessertbanana cakefoodrecipewalnutsbake
• 
  2nd September

  bakeddd:

  banana walnut muffins

  • click here for recipe

  Reblogged from: bakeddd
  +40 notes
  banana walnut muffinsbananawalnutmuffinsmuffinbananaswalnutsfoodreciperecipesbaking
• Aa
  18th July
  Baklava
  Reblogged from: what2cook
  what2cook
  +11 notes
  foodrecipebaklavawalnutscinnamoncardamomclovephyllobutter
• 
  17th June

  hipsterfood:

  rhubarb walnut muffins

  we got rhubarb in our CSA basket last week, and my parents grow tons of it, so it was inevitable i’d have to learn how to use it. these are some of the most delicious muffins i’ve eaten! light, crunchy, and full of cinnamon and rhubarb flavor. i got this great recipe from the village vegan.

  • in one bowl, mix together 2 cups plus 1 tbsp flour, 2/3 cup turbinado sugar, 1 tsp cinnamon, 2 1/2 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt. 
  • in another bowl, mix together 2/3 cup tofutti sour cream, 1/2 cup oil, 1/2 cup applesauce, and 1 tsp vanilla extract.
  • slowly fold the liquid bowl into the dry bowl. the batter will be really thick! when everything is just combined, fold in 1 1/2 cup finely chopped (about 1/4 inch around) rhubarb and 1 1/2 cup chopped walnuts.

  spoon the batter into cupcake or muffin tin, and bake at 400F for 20-25 minutes. take them out when golden brown, and enjoy!

  Reblogged from: veganfeast
  +94 notes
  foodmuffinsrhubarbwalnutsbakebreakfast foodcinnamonturbinado sugarsour creamhipsterfood
• 
  1st June

  lavenderlayercake:

  Peanut Butter Chocolate Tarts Recipe

  Makes around 24 miniature tarts
  
  For the crust:

  1 cup walnuts
  1/4 cup medjool dates, pitted (about 4)
  1/4 tsp salt
  1/2 cup raw shredded coconut (optional)

  For the peanut butter filling:

  1/2 cup creamy peanut butter
  1/4 cup oats
  1 Tbsp agave nectar

  For the chocolate topping:

  1 3 oz bar of dark non dairy chocolate
  1/2 cup soy, rice, or almond milk

  Directions:

  Line a mini-muffin tin with silicone cups or plastic wrap. Combine all crust ingredients in a food processor or blender and blend until a crumb forms. Scoop a teaspoon into each muffin cup and press into a flat layer. Empty out food processor and add peanut butter filling ingredients, blending until smooth. Add a teaspoon of this filling to each muffin cup and press into a flat layer.
  In a small saucepan, combine chocolate and soy milk. Heat over medium heat, stirring constantly, until melted. Scoop 1/2 tsp into each muffin cup and spread flat with the back of a spoon. Sprinkle with shredded coconut, if desired.
  Cool tarts in the fridge for 20-60 minutes, until the chocolate has hardened. Remove from muffin cups (or plastic wrap) and serve or keep covered in the fridge for up to 3 days

  Reblogged from: bhingrecipes
  +22 notes
  fooddessertrecipechocolatepeanut buttertartcandydateswalnutscoconut
• 
  4th March

  lovelylovelyfood:

  Chocolate Chubbies with Pecans and Walnuts 

   Ingredients:

  8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes9 ounces

  semisweet or bittersweet chocolate (no more than 62 percent cacao), finely chopped

  3 ounces unsweetened chocolate, finely chopped

  1/2 cup unbleached all-purpose flour

  1/2 teaspoon baking powder 1/4 teaspoon fine sea salt3 large eggs, at room temperature

  • 1 1/4 cups superfine sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 1/2 cups (5 1/2 ounces) coarsely chopped pecans
  • 1 1/4 cups (4 1/2 ounces) coarsely chopped walnuts
  Reblogged from: lovelylovelyfood-deactivated201
  +679 notes
  recipeDIYcookiecookiesdessertsnackbakechocolatepecanswalnuts
• 
  27th January

  Korean Sweet Rice Cakes

  2 cups sweet rice (glutinous rice)
  1 tbsp soy sauce
  1/3 cup brown sugar
  3/4 cup chestnuts or walnuts, chopped
  3/4 cup raisins
  2 tbsp pine nuts
  2 tsp cinnamon
  
  Soak the rice in one quart of cold water in a medium pot overnight. Drain well. Return rice to the pot, and add 2 cups of water. Bring to a boil, then reduce heat and cover. Let the rice simmer until the water is evaporated, about 15 minutes. Remove from the heat. Using a potato masher, mash the rice well. Set aside. Add soy sauce and brown sugar to a small pot. Heat on medium until thick in consistency, about 10 minutes, stirring frequently. Add the soy sauce mixture to the rice and stir well. Add the nuts, raisins, pine nuts, and cinnamon and stir again, making sure all ingredients are thoroughly incorporated (here’s where you need some serious arm strength). Spoon the rice mixture into an oiled baking dish. With oiled hands, spread and pat down the mixture about 3/4-inch thick. Cut and serve.

  (Source: findvegan)

  Reblogged from: veganfeast
  +23 notes
  Korean Sweet Rice Cakesvegansweetdessertricechestnutswalnutsfoodsubmission
• 
  7th December

  sweettoothgirl:

  Cuccidati Recipe

  60 Servings / Prep: 30 min. + chilling Bake: 10 min./batch + cooling

  Ingredients:

  • 2 cups raisins
  • 3/4 pound pitted dates
  • 3/4 cup sugar
  • 2 small navel oranges, peeled and quartered
  • 1/3 pound dried figs
  • 1/3 cup chopped walnuts
  • 1/4 cup water

  Dough:

  • 1 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup 2% milk
  • 2 teaspoons Spice Island Pure Vanilla Extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

  Glaze:

  • 2 cups confectioners’ sugar
  • 2 to 3 tablespoons 2% milk

  Directions:

  1. Place the first seven ingredients in a food processor; cover and process until finely chopped. Set aside.
  2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into flour portions’ cover and refrigerate for 1 hour.
  3. Roll out each portion between two sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in strips. Place seam side down on parchment paper-lined baking sheets.
  4. Bake at 400 degrees F for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container. Yield: about 5 dozen.

  Nutrition Facts: 1 cookie equals 132 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

  Reblogged from: sweettoothgirl
  +3 notes
  cuccidatireciperaisinspitted datessugarorangesfigswalnutsfooddessertbarshow to
• 
  2nd December

  efccooking:

  Salted Maple Thumbprint Cookies

  Reblogged from: efccooking
  +32 notes
  saltmaplecookiessalted maple thumbprint cookiesrecipewalnuts