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deactivedead9912 › fuckyeahdeliciousness

Buffalo Chiken Wings with Celery and Ranch Dressing Dip

megalovesit › oohcamila

thelovelylunchbox › xoxoeman

heckyeahcandy › heckyeahcandy

orgasmicfood › fypizza

kissmetender-deactivated2011120 › foodzillah-deactivated20110603

deleteyourlife › abcdefuckghi-deactivated2011043

deactivedead9912 › sucredoux

sucredoux: flickr.com/photos/evablue

orgasmicfood › heyrainbows

breedingmommyslittlemonster › breedingmommyslittlemonster

thelovelylunchbox › xmelissahx-deactivated20110302

deactivedead9912 › prettygirlfood

prettygirlfood: Peanut Butter CookiesAdapted from the Magnolia Bakery Cookbook The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later. 1 1/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup unsalted butter, softened1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)3/4 cup sugar1/2 cup firmly packed light brown sugar1 large egg, at room temperature1 tablespoon milk1 teaspoon vanilla extract1/2 cup peanut butter chips1/2 cup chocolate chips For sprinkling: 1 tablespoon sugar, regular or superfine Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

phoods › phoods

phoods: French Toast Donuts

orgasmicfood › foodzillah-deactivated20110603