Get_Tigrafi3d

weeheartfood: Red Velvet Ice Cream with a Dark Chocolate Cone

Fri, 10 May 2013 00:40:53 +0300

weeheartfood:

Red Velvet Ice Cream with a Dark Chocolate Cone

vurtual: In-N-Out Burger (by Jared Atkins)

Fri, 10 May 2013 00:35:53 +0300

vurtual:

In-N-Out Burger (by Jared Atkins)

thats-so-meme: (via)

Fri, 10 May 2013 00:28:58 +0300

thats-so-meme:

(via)

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Fri, 10 May 2013 00:26:23 +0300

iu2: Coffee stain portrait by Hong Yi shes sooo talented!!

Fri, 10 May 2013 00:21:52 +0300

iu2:

Coffee stain portrait by Hong Yi

shes sooo talented!!

lmao

Fri, 10 May 2013 00:21:00 +0300

lmao

tastefullyoffensive: [via] lolololololol

Fri, 10 May 2013 00:18:03 +0300

tastefullyoffensive:

[via]

lolololololol

woowee

Fri, 10 May 2013 00:16:51 +0300

woowee

prettygirlfood: Delicious Hot Pastrami Bruxie (from Bruxie, of...

Fri, 10 May 2013 00:16:29 +0300

prettygirlfood:

Delicious Hot Pastrami Bruxie (from Bruxie, of course). Some friends came to visit for my girlfriend’s birthday and we agreed that this is the one thing they had to try while they were in town.

Submitted by: http://youoweadam.com/

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Fri, 10 May 2013 00:14:09 +0300

cthulhuforpresident: Made this for my housemate for her...

Fri, 10 May 2013 00:13:07 +0300

cthulhuforpresident:

Made this for my housemate for her birthday. It’s amazing…100% raw, 100% vegan, and 100% sweet as fuck.

Lemon Berry Swirl Cheesecake

Crust
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla

Grind the almonds into a flour in a food processor. (unfortunately our blender wasn’t capable of this so mine were still a bit chunky!!)
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12″ spring form pan.

Filling
3 cups cashews
3/4 cup + 2 tablespoons lemon juice
2/3 cup agave or other liquid sweetener (I used golden syrup)
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
4 cups mixed berries

Blend all except the oil and berries.

Add half of the oil and blend again until completely smooth.
Transfer 1/2 – 2/3 cup of the mixture to a small bowl.
Add all the berries and other half of the oil back to the mixture in the blender and blend until smooth.

Pour the filling evenly over the crust.

Pour blobs of the lemon cream on top.

Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.
Chill in the fridge for at least 8 hours, or overnight.
I chucked some strawberries ontop after it had set :)

noperfectdayforbananafish: bread (by Girlabroad)

Fri, 10 May 2013 00:11:47 +0300

noperfectdayforbananafish:

bread (by Girlabroad)

thecakebar: [DIY] Spoonful of Chocolate

Fri, 10 May 2013 00:10:27 +0300

thecakebar:

[DIY] Spoonful of Chocolate

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Fri, 10 May 2013 00:08:43 +0300

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Fri, 10 May 2013 00:04:17 +0300

sosickofpretending: I’m obsessed with dip dyed hair

Fri, 10 May 2013 00:03:53 +0300

sosickofpretending:

I’m obsessed with dip dyed hair

sweigg

Fri, 10 May 2013 00:02:23 +0300

sweigg

shopstreetwalker: (via Stay Street)

Fri, 10 May 2013 00:01:54 +0300

shopstreetwalker:

(via Stay Street)

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Fri, 10 May 2013 00:01:21 +0300

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Thu, 09 May 2013 23:59:49 +0300