Cravings.

PLEASE NOTE: none of these pictures or recipes are mine. Sources are included for most. Feel free to check out my personal blog :]

[iwishicouldmake]

fellow food lovers, I need your help.

I need an absolutely amazing and orgasmic flan recipe. Please? Thanks guys! If you've never tried flan, you need to get on that ASAP.

[gastrogirl]

frankenstein cupcake.

[gastrogirl]

caramel-stuffed chocolate chip cookie cups.

[gastrogirl]

chocolate pumpkin ice cream sandwiches.

[looksdelicious-blog]

Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”)

[viekastv]

Halloween tip / Breaking Bad Marathon serving idea

[waltermerkado]

Ima do this but w/ real meth and hand it out to all the lil bastards Halloween night :D

[vvidget]

CHOCOLATE FOOD PORN

[somepretty-things]

I can’t overstate how much I love chocolate

[awkwardcupcake]

Naked S’mores Cupcakes by Xiaolu // 6 Bittersweets on Flickr.

[gastrogirl]

no bake halloween oreo cheesecake.

[beben-eleben]

[gastrogirl]

lemon-filled coconut cupcakes.

[gastrogirl]

double trouble cookies and cream brownies.

[gastrogirl]

microwave mug brownie sundae.

[alloftheveganfood]

Simple Cheese Manicotti

twelve cannelloni pasta shells (8 oz. package)

4 cups cashew ricotta cheese, doubleif using this recipe (you may have a little leftover)

2 cups or so organic pasta sauce of choice

almond parmesan, optional garnish

Unless using store bought ricotta cheese, make your cashew ricotta cheese and keep in the refrigerator until ready to use. Preheat oven to 350 degrees. Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water and carefully place shells on paper towel to dry. In apprx. a 9 x 13 inch baking dish, pour about 3/4 cup pasta sauce onto the bottom. Place ricotta in a large size zip lock bag, let all the air out and seal. Cut a small hole on one bottom corner about 1/4 inch wide. Squeeze ricotta cheese into each tube. Place in baking dish and cover with remaining sauce, add more sauce if desired. Cover with foil and bake for 30 minutes. Serves six.

[alloftheveganfood]

Chocolate Fudge Bars with Pecans & Maca

[loveyourchaos]

OKay, so, I want these right now.

[prettygirlfood]

Fried Ravioli with Cheesy Marinara Dipping Sauce

Fried Ravioli

1 package store bought ravioli (about 24)

1 cup buttermilk

2 cups Italian style bread crumbs

1 tsp dried Oregano

1/2 tsp salt

1/2 tsp freshly ground pepper

grated Parmesan or Pecorino Romano

vegetable oil and olive oil for frying

fresh basil for garnish

For the Cheesy Marinara Sauce:

1 14 oz can diced tomatoes

1/2 onion, minced

2 large cloves garlic, minced

1/2 tsp salt

1/4 tsp red pepper flake

2 tablespoons extra virgin olive oil

1/2 cup grated pecorino romano cheese

Preheat the oil: Fill dutch oven or deep frying pan with two inches of oil- 3/4 vegetable oil, 1/4 olive oil. Preheat until a thermometer reads 325°.

Prep the sauce: In a medium sized saucepan, sautée the onion in olive oil over medium low heat for 8-10 minutes, until very soft. Stir in garlic and cook for about 1 minute, until fragrant. Add in the tomatoes, salt, and red pepper flake and cook over medium low heat, stirring occasionally, for 10 minutes.

While the oil heats and sauce cooks, prep the ravioli. Place the buttermilk in a shallow bowl. Place the bread crumbs, oregano, salt, and pepper in another bowl. Line a baking sheet with parchment paper for the ravioli. Dip first in the buttermilk, shaking when lifting out of the bowl, then dredge in the bread crumbs. Place on the baking sheet while you coat the remaining ravioli. Set aside.

Finish the sauce: Remove from the heat. Using an immersion blender, blend the sauce directly in the pot until mostly smooth. Fold in the  grated cheese.

When the oil is hot, fry the ravioli in batches, turning until golden brown- about 3 minutes. Using a slotted spoon, transfer the ravioli to paper towels to drain. Sprinkle with extra cheese and shredded basil and serve with warmed sauce.

[gastrogirl]

cherry garcia inspired cupcakes.