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This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time. We all know that kind of situation, don’t we? I definitely do, I confess.
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on.
A few weeks ago I was scheming up signature drink ideas for a clients wedding when bam! My ridiculous summer of 2011 ice cream addiction finally came to good use. And I thought to myself, how adorable would Mini Milkshake Shooters be? (Rimmed with semi-sweet chocolate, colourful sprinkles, topped with marshmallows and adorned with a pretty striped straw of course). My sweet partner in crime Jenna and I got right to work, making way too big of a mess and having way too much fun creating these little gems that turned out perfect. Keeping in line with my latest goal of presenting you with content that’s applicable to all areas of life how absolutely sweet would these be at a birthday party for your kids or even a New Year’s Eve party with metallic dragees and a little splash of Kahlua?
Video Demos, Cooking Video, Indian Food Videos, Indian Cooking Videos, Cookery Videos, Food Video Instructions, Cook VideoPluck gongura leaves wash them in water and dry them in a cloth. Take a pan add 1/2 cup of then add the Gongura leaves cook till oil oozes out. Take another bowl add little water and tamarind bring it to boil and pour this into blender add some garlic and make a find paste. Dry roast methi seeds,coriander seeds and make a powder.
I’m officially hooked on vegan ice cream. Who knew that a non-dairy treat could be so rich, creamy, and satisfying? Well, I guess Wheeler Del Toro did – and I am forever indebted to him for introducing me to a lower-calorie & lower-fat version of a classic dessert.