Moniquilliloquies.

lilouca:

Do It Yourself: Chocolate Kiwi Popsicles

i-am-mrs-nesbitt:

The next picnic I will go to, I will make these.

f-word:

pistachio bar and sour cherry bar

photo by roboppy

diet-killers:

Steamed brown sugar cake 馬拉糕 (от Melinda ^..^)

thecookbookblog:

Baklava Cups

Ingredients

1/2 cup pistachios

1/2 cup walnuts

1/2 cup almonds

1 lemon, zested

1/4 cup, plus 3 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon vanilla extract

2 boxes mini filo shells, 15 shells each

1/2 cup water 1/4 cup honey

Special equipment: 2 (12-cup) mini cupcake pans, food processor

Directions

Preheat oven to 350 degrees F.

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.

Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.

Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

imaginarydiet:

raspberry-buttermilk sherbet recipe

gastrogirl:

caramel cream carrot cake.