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Not today Justin
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Sweet Seals For You, Always
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he wasn't even looking at me and he found me
Claire Keane
2025 on Tumblr: Trends That Defined the Year
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@nutflakez-fr
A refreshing and vibrant juice made with oranges, peaches, and raspberries. Perfect for a summer day or anytime you need a burst of fruity flavor!
Ingredients: 4 oranges, peeled and segmented. 2 peaches, pitted and chopped. 1 cup raspberries.
Instructions: Place the oranges, peaches, and raspberries into a blender. Blend until smooth. Strain the juice through a fine mesh sieve to remove any pulp. Serve chilled and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
babolin theatre
A quick and flavorful tofu scramble with Mexican-inspired spices, perfect for a delicious breakfast or brunch option.
Ingredients: 1 block tofu, crumbled. 1 tablespoon olive oil. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup chopped cilantro. 1/2 cup salsa. Optional toppings: avocado, diced tomatoes, sliced jalapenos, shredded cheese.
Instructions: Heat olive oil in a skillet over medium heat. Add diced onion, bell pepper, and minced garlic. Cook until softened, about 5 minutes. Add crumbled tofu to the skillet. Stir in ground cumin, chili powder, paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally. Once tofu is heated through and slightly browned, add chopped cilantro and salsa to the skillet. Stir to combine and cook for an additional 2-3 minutes. Serve hot with optional toppings such as avocado, diced tomatoes, sliced jalapenos, and shredded cheese.
Prep Time: 10 minutes
Cook Time: 15 minutes
bring strapped to peoria
This zesty Jalapeno Lime Dip is perfect for adding a kick to your favorite snacks or as a flavorful accompaniment to Mexican dishes. The combination of spicy jalapenos, tangy lime juice, and creamy sour cream creates a deliciously addictive dip that will leave your taste buds craving more.
Ingredients: 2 jalapenos, seeded and diced. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/4 cup chopped fresh cilantro. 1 tablespoon lime juice. 1/2 teaspoon garlic powder. Salt and pepper to taste.
Instructions: Diced jalapenos, sour cream, mayonnaise, chopped cilantro, lime juice, and garlic powder should all be mixed together in a bowl. Make sure to mix the ingredients well until they are all well mixed. Add salt and pepper to taste and make changes as needed. Put it in the fridge for at least 30 minutes so the flavors can mix before you serve it.
Prep Time: 10 minutes
Cook Time: 0 minutes
kids feest
Indulge in the delightful combination of cake batter-flavored blondies topped with a luscious marshmallow buttercream. These treats are perfect for birthdays, celebrations, or simply satisfying your sweet cravings.
Ingredients: 1 box yellow cake mix. 1/3 cup vegetable oil. 2 large eggs. 1/2 cup sprinkles. 1/2 cup white chocolate chips. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 cup marshmallow fluff. 1-2 tablespoons milk. 1 teaspoon vanilla extract.
Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Put the eggs, vegetable oil, and yellow cake mix in a bowl and mix them together. Mix everything together well. Spread the white chocolate chips and sprinkles out in a separate bowl. Spread the batter out evenly in the baking pan that has been prepared. After the oven is hot, bake the cake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean or with a few wet crumbs on it. Loosen the blondies from the pan and take them out of the oven. Making the marshmallow buttercream is easy. In a different bowl, beat the softened butter until it is smooth. Vanilla extract, marshmallow fluff, and 1 tablespoon of milk should all be added. To mix, beat on low speed. Then, raise the speed to high and beat until the mixture is light and fluffy. If you need to, add one more tablespoon of milk until the consistency you want is reached. After the blondies have cooled down all the way, cover them with the marshmallow buttercream. Add more sprinkles and white chocolate chips on top of the buttercream to make it look nicer. Serve the blondies cut into squares. Enjoy these tasty blondies made with cake batter and marshmallow buttercream!
Prep Time: 15 minutes
Cook Time: 25 minutes
jenna velez
These sweet Easter Bunny Cupcakes are a great addition to your collage of Easter treats and sweets. These are not only cute, but they also taste great, so they are perfect for Easter with family and friends.
Ingredients: 1 box of white cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup buttermilk. 1 teaspoon vanilla extract. Green food coloring. 24 cupcake liners. 1 batch of your favorite frosting. Assorted Easter-themed sprinkles. Candy eyes. Pink jelly beans for noses. Pink and white marshmallows for ears. Black decorating gel for whiskers. Shredded coconut for grass.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Add the eggs, vegetable oil, buttermilk, and vanilla extract to a bowl and mix them together. Mix everything together well. Put the same amount of batter into each bowl. In one of the bowls, add green food coloring and mix it in until it is a bright green color. About two thirds of the way full, drop spoonfuls of the green batter into the cupcake liners. After the oven is hot, bake it for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. When the cupcakes are cool, frost them with your favorite frosting to make them look like grass. To make it look like grass, sprinkle shredded coconut on top of the frosting. Cut a marshmallow in half diagonally on each cupcake to make bunny ears. The marshmallow ears should be put on top of the cupcakes. For each cupcake's bunny face, put candy eyes and a pink jelly bean nose on it. To give the cupcakes whiskers, use black candy melts. Add Easter-themed sprinkles around the bunny faces to make them look even better. Now it's time to eat your Easter Bunny cupcakes!
Prep Time: 20 minutes
Cook Time: 18 minutes
natalja sticco
A delicious gluten-free tofu recipe featuring the rich and savory flavors of black garlic. This dish is perfect for those looking for a meatless and gluten-free option with an umami kick.
Ingredients: 1 block of extra-firm tofu, cubed. 4 cloves black garlic, minced. 2 tablespoons gluten-free soy sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1/2 teaspoon ground ginger. 1/4 teaspoon red pepper flakes. 2 green onions, sliced. 1 tablespoon toasted sesame seeds. Cooking oil for pan-frying. Salt and pepper to taste.
Instructions: Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 20-30 minutes. While the tofu is pressing, prepare the sauce. In a small bowl, combine the minced black garlic, gluten-free soy sauce, maple syrup, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Mix well and set aside. Once the tofu is pressed, cut it into bite-sized cubes and season with a pinch of salt and pepper. Heat a large skillet or wok over medium-high heat and add enough cooking oil to coat the bottom. When the oil is hot, add the tofu cubes and pan-fry until they turn golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside. In the same pan, add the sauce mixture and cook for a minute or two until it starts to thicken slightly. Return the crispy tofu cubes to the pan and toss them in the sauce until well coated. Cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors. Serve the Black Garlic Tofu over cooked rice or noodles, garnished with sliced green onions and toasted sesame seeds. Enjoy your gluten-free Black Garlic Tofu!
Prep Time: 15 minutes
Cook Time: 15 minutes
fremont asian christian church
This unique salad combines the rich and creamy flavors of pimento cheese with tender slices of au gratin potatoes. It's a perfect side dish for picnics, barbecues, or any occasion when you want a tasty and satisfying salad.
Ingredients: 4 cups cooked and sliced potatoes. 1 cup pimento cheese. 1/2 cup mayonnaise. 1/4 cup diced pimentos. 1/4 cup diced red onions. 2 tablespoons chopped fresh parsley. Salt and pepper to taste. 1/2 cup shredded cheddar cheese optional, for garnish. 1/4 cup sliced green onions optional, for garnish.
Instructions: Cook the potatoes and slice them. Then, put the diced pimentos and red onions in a large bowl. Put the pimento cheese and mayonnaise in a different bowl and mix them together until they are well mixed. Mix the pimento cheese and add it to the potatoes. Toss the potatoes gently to coat them. Add salt and pepper to the salad as needed. A little cayenne pepper can be added for extra heat if you want to. Let the salad sit in the fridge for at least an hour so that the flavors can mix. If you want, you can add shredded cheddar cheese and sliced green onions on top before serving. Have fun with your Potato Salad with Pimento Cheese Au Gratin!
Prep Time: 15 minutes
Cook Time: 0 minutes
Chattanooga Clarinet Choir
These spiced tomato jam tarts are a unique and flavorful twist on traditional fruit tarts. The combination of sweet tomato jam with warm spices makes for a delightful treat that's perfect for any occasion.
Ingredients: 2 cups tomatoes, peeled and chopped. 1 cup granulated sugar. 1/2 lemon, juiced. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1 package pre-made tart shells.
Instructions: Add the sugar and chopped tomatoes to a saucepan and heat over medium heat. Once the sugar has dissolved and the mixture starts to boil, stir it. Add the nutmeg, ginger, cloves, cinnamon, and lemon juice and turn the heat down to low. Stirring occasionally, simmer the mixture for 30 to 40 minutes or until it thickens and takes on the consistency of jam. Set your oven to 375F 190C while the tomato jam is simmering. The prepared tart shells should be put on a baking sheet. Take the tomato jam off the heat and allow it to cool a little bit once it has thickened. Fill the tart shells about two thirds of the way to the top with the spiced tomato jam. Bake for 15 to 20 minutes, or until the tart shells are golden brown, in a preheated oven. Before serving, take the tart tarts out of the oven and allow them to cool. If desired, top with powdered sugar. Savor your tasty tomato jam tarts with spices!
Prep Time: 15 minutes
Cook Time: 60 minutes
​fluffenhammer webpage
These Buffalo Fried Chicken Sandwiches are the perfect combination of crispy, spicy, and savory flavors. The crispy fried chicken is coated in tangy buffalo sauce, complemented by the coolness of lettuce and tomatoes, all sandwiched between soft buns.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and black pepper to taste. 1 cup buffalo sauce. 4 sandwich buns. Lettuce leaves. Tomato slices. Blue cheese dressing.
Instructions: In a shallow dish, mix flour, garlic powder, paprika, salt, and pepper. Dredge chicken breasts in the flour mixture, ensuring they're evenly coated. In a large skillet, heat oil over medium-high heat. Fry chicken breasts until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from skillet and dip each piece into buffalo sauce, coating both sides. Place each buffalo-coated chicken breast onto a sandwich bun. Top with lettuce, tomato slices, and a drizzle of blue cheese dressing. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
sui sentieri dei monti lattari
These vegan dark chocolate berry coconut butter cups are a delightful combination of rich dark chocolate, creamy coconut butter, and juicy mixed berries. They make for a satisfying and indulgent treat that's perfect for any occasion.
Ingredients: 1 cup dark chocolate chips. 1/4 cup coconut butter. 1/4 cup mixed berries such as raspberries, blueberries, or strawberries, chopped.
Instructions: Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. In a separate bowl, mix the coconut butter with the chopped mixed berries. Line a mini muffin tin with paper liners. Pour a small amount of melted chocolate into the bottom of each liner, just enough to cover the bottom. Place a small dollop of the coconut butter berry mixture on top of the chocolate in each liner. Cover the coconut butter mixture with more melted chocolate, ensuring it completely covers the filling. Place the muffin tin in the refrigerator and chill for at least 30 minutes, or until the chocolate has set. Once set, remove the paper liners and store the dark chocolate berry coconut butter cups in an airtight container in the refrigerator until ready to serve.
Prep Time: 15 minutes
Cook Time: 30 minutes
blogging writes
These Slow Cooker Shredded BBQ Beef Nachos are the ultimate crowd-pleaser. Tender beef cooked in tangy BBQ sauce, piled high on crunchy tortilla chips, and topped with gooey cheese, fresh tomatoes, jalapenos, and cilantro. It's the perfect dish for game day parties, potlucks, or any casual gathering.
Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 cup BBQ sauce. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Tortilla chips. 2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup sliced jalapenos. 1/4 cup chopped cilantro. Sour cream and guacamole for serving.
Instructions: In a slow cooker, combine beef chunks, BBQ sauce, diced onion, minced garlic, smoked paprika, cumin, salt, and pepper. Cover and cook on low for 6-8 hours or until beef is tender and easily shreds with a fork. Once beef is cooked, shred it using two forks and mix it well with the BBQ sauce. Preheat oven to 375F 190C. On a large baking sheet, spread out a layer of tortilla chips. Top the chips with the shredded BBQ beef, then sprinkle shredded cheddar cheese over the beef. Add diced tomatoes and sliced jalapenos on top. Bake in the preheated oven for 10-15 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle chopped cilantro over the nachos. Serve hot with sour cream and guacamole on the side.
Prep Time: 15 minutes
Cook Time: 360 minutes
david barrow
Delightfully tangy and fragrant, these lemon poppy seed muffins are a perfect treat for breakfast or snack time. They're moist, flavorful, and easy to make!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tablespoons poppy seeds. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 3/4 cup plain yogurt. 1/4 cup fresh lemon juice. Zest of 1 lemon. 1 large egg. 1 teaspoon vanilla extract.
Instructions: Warm the oven up to 190C 375F. Butter or put paper liners in a muffin tin and grease it. Mix the poppy seeds, sugar, flour, baking powder, baking soda, and salt in a large bowl with a whisk. Melt the butter and add it to another bowl. Then add the yogurt, lemon juice, lemon zest, egg, and vanilla extract. Mix the dry and wet ingredients together until they are just combined. Do not mix too much. Put about two thirds of the batter into each muffin cup. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.
Prep Time: 15 minutes
Cook Time: 20 minutes
pre optometry club
These Valentine's Day cookies are a symbol of love and blooming affection. The twisted heart shapes and delicate edible flowers make them a perfect treat to express your feelings.
Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Red and pink food coloring. Edible flower decorations.
Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Divide the dough into two equal portions. Add red food coloring to one portion and pink food coloring to the other. Knead the dough until the colors are fully incorporated. Wrap the two colored doughs separately in plastic wrap and chill in the refrigerator for about 30 minutes. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and roll them into thin ropes. Twist the ropes together and shape them into heart shapes on the baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, decorate them with edible flower decorations to give them a blossoming look.
Prep Time: 45 minutes
Cook Time: 10-12
ama des petits saint loupiens
This Paleo-friendly recipe combines the flavors of juicy chicken breasts, roasted potatoes, and zesty lemon for a one-pot dish that's both delicious and easy to prepare. It's a perfect choice for a wholesome and satisfying meal that adheres to the Paleo diet principles.
Ingredients: 4 boneless, skinless chicken breasts. 4 medium-sized russet potatoes, diced. 1 lemon, sliced into rounds. 4 cloves of garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and black pepper to taste. Fresh parsley for garnish.
Instructions: Set the oven temperature to 425F 220C. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add oregano, thyme, black pepper, and salt to the chicken breasts' seasoning. When the chicken breasts are browned, add them to the skillet and sear them for two to three minutes on each side. After taking the chicken out of the skillet, set it aside. Add the chopped potatoes, minced garlic, and lemon slices to the same skillet. Mix everything together. Place the potatoes and lemon slices back in the skillet with the seared chicken breasts arranged on top. After preheating the oven, place the skillet inside and roast for 25 to 30 minutes, or until the potatoes are soft and the chicken is cooked through. Before serving, garnish with fresh parsley. Savor your Roasted Potatoes and Lemony One-Pot Chicken dish!
Prep Time: 15 minutes
Cook Time: 30 minutes
capillaries journal
Funeral potatoes are a comforting and tasty side dish that are often served at parties. This recipe from The Suburban Soapbox is great for any event because it is easy to make and full of flavor.
Ingredients: 4 cups frozen shredded hash browns. 1/2 cup melted butter. 1 can 10.75 oz condensed cream of chicken soup. 1 cup sour cream. 1/2 cup chopped onion. 2 cups shredded cheddar cheese. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups crushed cornflakes. 1/4 cup melted butter.
Instructions: Preheat oven to 350F 175C. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheese, salt, and black pepper. Mix well. Spread mixture evenly into a greased 9x13 inch baking dish. In another bowl, mix crushed cornflakes and 1/4 cup melted butter. Sprinkle this mixture over the potato mixture in the baking dish. Bake in preheated oven for 45 to 50 minutes, or until hot and bubbly. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 50 minutes
the dark sire
This Pumpkin Pie Dip is a delicious and creamy dessert dip that tastes just like pumpkin pie! It's perfect for parties, gatherings, or as a sweet treat any time of the year.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1/4 teaspoon salt. 8 oz cream cheese, softened. 1/2 cup whipped cream or cool whip. Graham crackers or apple slices, for serving.
Instructions: Put pumpkin puree, brown sugar, powdered sugar, vanilla extract, spices, and salt in a large bowl. Once the cream cheese is soft, add the whipped cream and mix it in until it is smooth and creamy. Put the dip in a bowl that will be used for serving and put it in the fridge for at least 30 minutes. You can dip graham crackers or apple slices in it.
Prep Time: 10 minutes
Cook Time: 0 minutes
Ms Fitzgerald 4th Grade
These tasty popsicles have the smooth, creamy goodness of Greek yogurt and the sweet burst of fresh blueberries. This is a great treat for the summer or a healthy snack any time of the year.
Ingredients: 1 cup fresh blueberries. 1 cup Greek yogurt. 1/2 cup coconut milk. 2-3 tablespoons honey or maple syrup. 1 teaspoon vanilla extract.
Instructions: Blueberries, Greek yogurt, coconut milk, honey or maple syrup, and vanilla extract should all be put into a blender. Mix until it's creamy and smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Run warm water over the outside of the molds for a few seconds to loosen the popsicles and take them out. Serve right away and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
western australian card collectors society