Winter In December

About EVERYTHING I wanna post here!
Just a teen girl who dreaming about my boy someday, and hope he'll be like SHINICHI KUDO (anime character whom I LOVED very much). Interested in Japanesse, Korean, Mandarin, American, and British!

Permalink hashitaka: fried prawns, tuna
Permalink healthyisclassy: Skinny Starbucks Frappuccino! INGREDIENTS: 1 scoop Vanilla or Chocolate protein powder 1/2 cup Cottage cheese (*See Note Below) 1-4 packets Stevia (or low calorie sweetener of choice) 1 Starbucks Via packet (or 1 tsp instant coffee powder) 2 tbs Half and half 5-10 Ice cubes (depending on desired consistency) 1/2-1 cup Water (depending on desired consistency) Optional: 1/2 tsp xanthax gum (you can get this from most grocery stores in the health food or gluten free section! Just a pinch of it makes your shake so thick and creamy) Optional: To make a Mocha Frappuccino, just add 1-2 tbs cocoa powder! Note: Instead of the cottage cheese, you could also use 1 additional scoop of protein powder and add low fat milk or (milk substitute) in place of the 1/2-1 cup water in this shake.) METHOD: 1. Put all of the ingredients in the blender, and blend until shake is thick and creamy! Servings: 1Calories: 220 per shakeWeight Watcher Points Plus Value: 4 per shakeNutrient Breakdown: 5 grams of fat, 6 grams of carbohydrate, 3 grams of sugar, 40 grams of protein per shake
Permalink prettyfoods: Red Velvet S’mores Bars (via Sugarcrafter)
Permalink
Permalink ocfoodjunkie: Green Tea Lattes @Urth Caffe - Los Angeles, CA
Permalink
Permalink babblefamilykitchen: Raspberry Oreo COOL WHIP Parfaits
Permalink
Permalink tofu666: Sugar & Spice Pineapple Upside Down Cake a test recipe for Isa Chandra Moskowitz’s upcoming cookbook
Permalink delishytown: The Mc DLB        Inspired by the 1985 fast food phenomenon “The Mc DLT” which featured “Hot side Hot, and Cool side Cool” packaging (and a cheesy commercial to go with it), I made a hot and cool veggie burrito. This dish has rice, cheese and veggies cooked inside a burrito, with cool crunchy salad veggies added at the end. Yum! We have lots of garden chard and romaine growing, so I featured those ingredients mostly in this dish. You can use any veggies you have on hand.   Chop chard (stems and all), red bell pepper (or a hotter pepper if you like spicy) , a small onion, 2 stalks celery, 1 or 2 carrots, and a few garlic cloves and sauté in a skillet with a little olive oil. Add some drained and rinsed beans, or leftover cooked meat, optional. (We used leftover cooked chicken). Add a little broth or stock and let this mixture cook together for a minute. Cook some rice ( I used basmati). Grate some cheese. Place cooked rice, veggie mixture, and cheese on one end of a flour tortilla, fold the sides in and roll it up. Wrap with foil and bake at 350 for about 15 minutes until piping hot and melted. Once cooked through, remove from foil, unroll halfway and add chopped lettuce, tomatoes and avocado and roll back up. Serve with your favorite salsa, hot sauce, plain yogurt or guacamole. mmmmmm…
Permalink brit: 12 Ways to Grill Your Cheese. More grilled cheese? Yes please. All month long! :) 
Permalink epicurious: Recipe for Coffee-Glazed Doughnuts (Gourmet, December 2006) Doughnuts. Donuts. Whatever. As long as they taste good…
Permalink thenommables: Funnel Cakes (by charmaineagbuya)
Permalink ivillagefoodies: Toasted Marshmallow ShakeThis delicious milkshake, by Top Chef’s Spike Mendelsohn, is like a creamy, cold version of S’mores. Get the recipe!
Permalink