bakeddd:

individual no-bake banoffee pies
click here for recipe

bakeddd:

individual no-bake banoffee pies

starf1sh:

photo cred Alex J Udowenko
mt davis, forbes state forest. highest peak in pennsylvania. 

starf1sh:

photo cred Alex J Udowenko

mt davis, forbes state forest. highest peak in pennsylvania. 

(via fuckyeahyoga)

foodopia:

peanut butter and jelly blondies: recipe here

foodopia:

peanut butter and jelly blondies: recipe here

spoonforkbacon:

Roasted corn and poblano risotto..up on the blog! ✌️

spoonforkbacon:

Roasted corn and poblano risotto..up on the blog! ✌️

scienceandfood:

Flavor the Month: Watermelon
Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.
So what gives watermelon its refreshingly delicate flavor?
Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.
And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 
Photo credit: David MacTavish/Hutchinson Farm

scienceandfood:

Flavor the Month: Watermelon

Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.

So what gives watermelon its refreshingly delicate flavor?

Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.

And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 

Photo credit: David MacTavish/Hutchinson Farm