Diary of a telephile

_{French Toast with Strawberries and Bananas}

(Source: foodophiles)

gastrogirl:

watermelon and mango agua fresca.

therealultrabaguette:

essegigi:

daftwithoneshoe:

harleys-hyenas:

daftwithoneshoe:

Am I the only one really bothered by the fact that the strawberry and the blackberry are touching?

Let them touch, they don’t get to often because of their tragic forbidden love.

Long ago, two Elder berries got into a fight, the tribe split in two, the strawberries against the blackberries. Now, new passions arise between the new generation - could this be the end of the feud or will it just fan the flames? 

Two flavors, both alike in sweetness
In fair Verona, where we lay our scene
From ancient cold break new freezer burn
Where civil juice makes civil fruits unclean

Did you just turn gelato into Shakespeare.

(Source: royalinterior)

(Source: okean-os)

gamzee-makara:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

I have seen heaven and it is a beautiful place