November 30, 2011

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November 30, 2011

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November 29, 2011

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November 29, 2011

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November 29, 2011

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November 29, 2011
hotnighthounds:

beautiful

hotnighthounds:

beautiful

(via thesubterranean)

November 28, 2011
hellyeahrecipes:

Zucchini Stuffed with Sausage, Mushrooms, and Sage
2 to 3 pounds zucchini, (1 large zucchini or several medium-sized ones) 
1/2 cup walnuts 
1 pound sausage 
1 onion, diced 
8 oz mushrooms, diced 
3-4 cloves garlic, minced 
2 tablespoons minced sage 
2 eggs 
1 cup shredded pecorino cheese, divided
Pre-heat the oven to 375° F. Find a rimmed baking dish large enough to fit your zucchini halves. 
Cut the zucchini in half lengthwise and scoop out the seeds. Leave an inch or so of zucchini. 
Set the zucchini in the baking pan cut-side up and seasoning it with olive oil, salt, and pepper. 
Pour a quarter inch of boiling water into the pan, cover with foil, and bake for 10 minutes, just until the zucchini is no longer raw. Set aside to cool enough to handle. 
Spread the walnuts on a baking sheet and roast them alongside the zucchini for 5-10 minutes, until fragrant. Chop into small pieces and set aside. 
Leave the oven on and set at 375°F. 
Heat a large skillet over medium-high heat. Brown the sausage, breaking it up into medium-sized bits as you go. Transfer to a bowl and drain off all but a teaspoon of the grease. Add the onions to the pan with a good pinch of salt, and cook until soft and golden. Add the mushrooms and another pinch of salt. Cook together until the mushrooms have turned golden and any moisture they released has evaporated. Stir in the garlic and sage. Cook for about thirty seconds until fragrant. 
Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl. Taste and add more salt or other seasonings to taste. Beat the eggs together. Stir the eggs and 3/4 cup of the pecorino into the stuffing mixture. 
Pat the zucchini dry and fill the cavity with the stuffing. Go ahead and really pack the filling in there before mounding it on top. This will help it hold together when you slice the zucchini later. 
Drain the liquid from the baking pan, rub it with a little butter or olive oil, and place the stuffed zucchini back inside. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy. 
Allow the zucchini to cool slightly. Slice into portions and serve. Leftovers will keep refrigerated for one week.

hellyeahrecipes:

Zucchini Stuffed with Sausage, Mushrooms, and Sage

  • 2 to 3 pounds zucchini, (1 large zucchini or several medium-sized ones)
  • 1/2 cup walnuts
  • 1 pound sausage
  • 1 onion, diced
  • 8 oz mushrooms, diced
  • 3-4 cloves garlic, minced
  • 2 tablespoons minced sage
  • 2 eggs
  • 1 cup shredded pecorino cheese, divided
  1. Pre-heat the oven to 375° F. Find a rimmed baking dish large enough to fit your zucchini halves.
  2. Cut the zucchini in half lengthwise and scoop out the seeds. Leave an inch or so of zucchini.
  3. Set the zucchini in the baking pan cut-side up and seasoning it with olive oil, salt, and pepper.
  4. Pour a quarter inch of boiling water into the pan, cover with foil, and bake for 10 minutes, just until the zucchini is no longer raw. Set aside to cool enough to handle.
  5. Spread the walnuts on a baking sheet and roast them alongside the zucchini for 5-10 minutes, until fragrant. Chop into small pieces and set aside.
  6. Leave the oven on and set at 375°F.
  7. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up into medium-sized bits as you go. Transfer to a bowl and drain off all but a teaspoon of the grease. Add the onions to the pan with a good pinch of salt, and cook until soft and golden. Add the mushrooms and another pinch of salt. Cook together until the mushrooms have turned golden and any moisture they released has evaporated. Stir in the garlic and sage. Cook for about thirty seconds until fragrant.
  8. Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl. Taste and add more salt or other seasonings to taste. Beat the eggs together. Stir the eggs and 3/4 cup of the pecorino into the stuffing mixture.
  9. Pat the zucchini dry and fill the cavity with the stuffing. Go ahead and really pack the filling in there before mounding it on top. This will help it hold together when you slice the zucchini later.
  10. Drain the liquid from the baking pan, rub it with a little butter or olive oil, and place the stuffed zucchini back inside. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy.
  11. Allow the zucchini to cool slightly. Slice into portions and serve. Leftovers will keep refrigerated for one week.

(Source: )

November 28, 2011
hellyeahrecipes:

Chocolate Layer Fudge Cake
90g butter, chopped, at room temperature 
1 cup caster sugar 
2 eggs 
2¼ cups self-raising flour 
1/3 cup cocoa 
¾ cup milk 
1/3 cup boiling water 
½ teaspoon bicarbonate of soda 
600ml thickened cream, whipped 
For the icing:
1 cup icing sugar 
1 tablespoon cocoa 
1-2 tablespoons boiling water 
¼ teaspoon coffee powder
Preheat oven to moderate, 180°C. Lightly grease 2 x 20cm sandwich cake pans and line bases with lightly floured baking paper. 
Using an electric mixer, cream butter and sugar together until smooth. Add eggs, one at a time, beating well after each addition. 
Sift flour and cocoa together. Fold into creamed mixture alternately with milk, beginning and ending with flour. 
Combine water and bicarbonate of soda. Lightly fold into mixture. Pour into pan. 
Bake for 35-40 minutes, until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. 
For the icing: Sift icing sugar and cocoa together into a bowl. In a jug, combine water and coffee. Blend into icing sugar mixture until a smooth, spreadable consistency. 
Split cooled cakes to create 4 layers. Layer in between with cream. Spread icing over top.

hellyeahrecipes:

Chocolate Layer Fudge Cake

  • 90g butter, chopped, at room temperature
  • 1 cup caster sugar
  • 2 eggs
  • 2¼ cups self-raising flour
  • 1/3 cup cocoa
  • ¾ cup milk
  • 1/3 cup boiling water
  • ½ teaspoon bicarbonate of soda
  • 600ml thickened cream, whipped

For the icing:

  • 1 cup icing sugar
  • 1 tablespoon cocoa
  • 1-2 tablespoons boiling water
  • ¼ teaspoon coffee powder
  1. Preheat oven to moderate, 180°C. Lightly grease 2 x 20cm sandwich cake pans and line bases with lightly floured baking paper.
  2. Using an electric mixer, cream butter and sugar together until smooth. Add eggs, one at a time, beating well after each addition.
  3. Sift flour and cocoa together. Fold into creamed mixture alternately with milk, beginning and ending with flour.
  4. Combine water and bicarbonate of soda. Lightly fold into mixture. Pour into pan.
  5. Bake for 35-40 minutes, until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  6. For the icing: Sift icing sugar and cocoa together into a bowl. In a jug, combine water and coffee. Blend into icing sugar mixture until a smooth, spreadable consistency.
  7. Split cooled cakes to create 4 layers. Layer in between with cream. Spread icing over top.

(Source: )

November 28, 2011

November 28, 2011

(Source: Flickr / tonykatai, via observando)

November 27, 2011

November 27, 2011

(via heartyourface)

November 27, 2011

November 27, 2011

beau-me:

postergando:

LOLAZO!!!

O H Na Na

November 26, 2011

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