17 8 / 2014

07 8 / 2014

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05 7 / 2014

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26 6 / 2014

16 6 / 2014

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08 6 / 2014


Resource Masterlist: Nutrition Edition

Basics and Overviews:

Meal Planning:

Calories & Calorie Myths:






Food Allergies:

The Dangers of Crash Dieting:

Orthorexia and Obsessive Eating Disorders:

Check out additional masterlists over here

(via mormonreedus)

07 6 / 2014


pina colada macarons
click here for recipe


pina colada macarons

(via ukulelesmiles)

06 6 / 2014

05 6 / 2014

31 5 / 2014

Excited to share with you all these cookies I thought up and made without following a recipe aka wrote my own! (:

I present to you….. *drum roll*… Turtles inspired Chocolate, Pecan, Caramel Cookies! :D yaaaay - crispy golden edges with a nice soft centre, filled with pecans and chocolate chips and hey, let’s not forget the wonderful white chocolate and caramel drizzles on top to pull it all together (:

And yes I do have it—here is the recipe:

Amy’s (that’s me!) Turtles Inspired Chocolate Chip, Pecan, and Caramel Cookies

Yield: 15-18 medium cookies

- 1/2 cup unsalted butter, room temperature (or soften it in the microwave)
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1/4 tsp vanilla extract
- 1 egg
- 1 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- As many chocolate chips of your choice (I used dark) and chopped pecans or pecan pieces as you like! but if you really need measurements, approximately 1/4 to 1/2 cup of each
- Approximately 2 ounces or 3/4 of a 100g bar of white chocolate to melt and drizzle on top

I used the recipe by The Pioneer Woman here, but I reduced it to half as I didn’t need that much caramel for the amount of cookies I made. So adjust to your needs!
This caramel sauce is actually really beautiful (‘: I cooked mine for a little over 7 mins just to thicken it out to my desire. I also used whipping cream instead of heavy cream and it still works out fine.
1. Preheat the oven to 350 F and line your baking sheet with parchment or wax paper.
2. Cream the butter (must be soften at room temperature!) with an electric mixer (I usually leave mine on low or medium) for about a minute before adding in both sugars. Continue beating until it’s more or less homogenous.
3. Add the vanilla extract and egg and beat again, scraping down the sides of the bowl as necessary until the egg is incorporated and isn’t visible.
4. In a separate bowl, whisk the flour, salt, and baking soda together.
5. Add half of the flour mixture into the butter mixture and fold to incorporate. It’ll look like there’s too much flour, but don’t fret. Just keep mixing and folding, trust me.
6. Add the remaining half of the flour and fold again until the flour isn’t visible. Then, throw in your chocolate chips and pecan pieces.
7. Drop dough by tablespoons, or you can use one of them fancy cookie dough scoopers or ice cream scoops if you has, onto the baking sheet with the parchment/wax paper.
8. Bake in the preheated oven for about 10-15 minutes, or until edges are golden brown. It only took 10 minutes for my cookies to get golden on the edges and bottom. I turned the oven off and left them in the oven for about 3-5 minutes before I took them out. If you like a crunchier cookie, by all means, feel free to bake them for an extra 2 minutes or so!
9. While the cookies are cooling on a cooling rack, prepare the caramel sauce as follows on the site linked and melt the white chocolate. Place both in ziplock bags or piping bags, but be careful with the caramel sauce…. definitely let it cool down a bit first (it burns ahhh). Then, drizzle and decorate the cookies as you desire!

Enjoy! Feel free to leave comments, asks, reviews, etc (:

(Source: omnomnomandstuff)