phoods:

(via Portobello and Leek Carbonara | How Sweet It Is)

prettygirlfood:

Chitarra Cut Spaghetti with Basil and Shrimp

1/2 lb chitarra cut spaghetti (or thick spaghetti)
1/2 lb fresh shrimp peeled & deveined
4 tbsp tomato paste
1 clove garlic
1/2 cup freshly sliced basil
1/4 cup white wine
1 tsp crushed chile flakes

Start by sautéing some garlic with a teaspoon of crushed chile (if you want) in olive oil. Let it simmer but not burn - the point is just to infuse the flavor into the oil.

Once the garlic has cooked just long enough, toss in the tomato paste. Stir together and cook until the tomato paste takes on a somewhat rusty color.

When the tomato paste has cooked a bit, add in the shrimp. Toss it together and let it cook slightly - although not entirely since it will continue cooking throughout and you don’t want it to overcook.

Then, when the shrimp is a little pink, add in about a half cup of white wine. Stir together and bring to a boil, then remove from heat.

Cook your pasta until a minute shy of package directions. If you’re using fresh pasta, it will take just two minutes. Once it’s done, transfer it to the pan with the shrimp using tongs.

Add in some cooking water to the shrimp pan, bring to high, and toss everything together, letting the spaghetti finish it’s cooking and absorb all the flavor. Season with salt and pepper to taste.

Add more water if it needs it, and cook until the pasta reaches your desired consistency. Then add the sliced basil, toss, and serve! That’s it!

Serves 2

gastrogirl:

rainbow cake pops.

(via constantfoodlovin)

prettygirlfood:

Twice-Baked Sweet Potatoes with Sage, Brown Butter, and Gruyere

• 2 sweet potatoes, scrubbed 
• 4 Tbs unsalted butter
• 1/2 cup fresh bread crumbs, still somewhat chunky
• 4 tsp chopped fresh sage, divided
• kosher salt and freshly ground black pepper
• 1/4 cup + 2 Tbs grated Gruyere cheese
• 2 tsp maple syrup
• 2 Tbs sour cream or Greek yogurt
• pinch cayenne pepper

Preheat the oven to 400 degrees.  Pierce the sweet potatoes a few times with a fork, and place on a baking sheet.  Cook 45 minutes to 1 hour, or until they are cooked through and tender to the touch.  Remove from the oven and allow to cool until they are cool enough to handle.

Cut each potato in half lengthwise, and carefully scoop out the filling and add to a medium bowl.  You don’t want to scoop out all of it, since the skins are pretty thin, but aim to scoop out 90% or so. 

In a small skillet, melt the butter over medium heat, whisking constantly.  When it reaches a deep golden-brown color and has dark brown specks in it, remove from heat immediately.

In a small bowl, combine the breadcrumbs, 2 tablespoons of the butter, 2 teaspoons of the sage, 2 tablespoons of sage, and salt and pepper to taste.  

Using a fork, mash the sweet potato filling until it’s smooth.  Add the remaining brown butter, sage, Gruyere, the maple syrup, cayenne, and Greek yogurt.  Mix well to combine.  Divide the filling among the potato skins.  Sprinkle the breadcrumb mixture over the potatoes.

Return to the oven and cook about 15 minutes, or until the filling is heated through and the breadcrumbs are turning light golden-brown.  Serve.

gastrogirl:

pepperoni pizza mac and cheese.

(via constantfoodlovin)

embrace-grace:

raspberry macaroon cake.

prettygirlfood:

Oreo Rice Krispie Treats

1/4 cup salted butter
1 (10.5) oz bag mini marshmallows (note: if you have an extra bag, you can add an additional cup of marshmallows, if desired. I recommend it.)
6 cups Rice Krispies cereal
10 oreos, chopped into bits (about the size of pebbles, there will be powder too), about 1 cup
1 1/3 cups white chocolate chips
6 oreos, chopped into bits (about the size of pebbles), about 1/2 cup

Butter or spray a 13 x 9 pan, set aside. Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less). Stir in marshmallows and stir constantly until melted. Remove from heat and gently stir in Rice Krispies cereal, stir until evenly coated. Fold in 10 chopped Oreos. Pour mixture into buttered dish. Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside. In a microwave safe bowl, melt white chocolate chips on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Spread melted chocolate evenly over Rice Krispie treats and immediately (before chocolate hardens) sprinkle with 6 chopped Oreos. Gently press the Oreo pieces down with your hands. Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.

Yield: 18 servings | Recipe from Cooking Classy

spidercamp:

Chocolate Hazelnut Cookies Recipe (by Betty Crocker Recipes)

kittiesandcake:

Featured on Kitties & Cake: http://www.kittiesandcake.tumblr.com