COLORFUL WORLD OF MINE

COLORFUL WORLD OF MINE //
Thanks for stopping by guys!
It's all about --->craft, DIY, design, interior, music, movie, cartoon, animation, quotation, love, food, travel, and many2 more (things that I like) :) Most photos are the wonderful work of others and I do not claim them. Enjoy...^^ //
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G E L A T O

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Rainbow Cake - small pieces left ;p
wanna give it a try?? here’s the recipe~~~click on here!

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Edamame Guacamole Recipe by Two Peas

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Rainbow Pudding
Pudding cups - Love this! Sophisticated whimsy, right? Check out the recipe here!

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Acorn Squash & Sweet Potato Soup
click here for the recipe!

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Egg Salad on a Kitchen Muse
today I bring you simplicity (recipe)

Simplicity: the state of being simple, uncomplicated, or uncompounded

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Good Morning Breakfast!!!! Baked Eggs in Tomato Cups by The Curvy Carrot
well…mine doesn’t look as pretty as the original one but still taste DELICIOUS!!! Hohoho~Big Thanks to my sweet boyfriend~~click on here for the recipe!

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Cuddled Eggs recipe ~can’t be much easier than this—a real, one pot cooking wonder.

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Potato, Parsnip and Watercress Spanish Tortilla

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Queso Blanco Dip
Yield: about 2 cupsIngredients: 1 tbsp. canola or vegetable oil ¼ cup onion, finely chopped 1 jalapeño pepper, seeded and finely chopped 12 oz. white American cheese, shredded* 4 oz. Monterey jack cheese, shredded ¼-2/3 cup milk 1 tomato, seeded and finely diced 2 tbsp. cilantro, minced
*White American cheese can be found at the deli counter in most grocery stores.
Directions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.

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Pesto FondueServes 4 (for dinner, yes that’s 1 cup of cheese per person for dinner, deal with it)Ingredients3 cups mozzarella cheese, shredded (I used low fat)1 cup Parmesan cheese, shredded1 1/2 cups dry white wine 2 tablespoons cornstarch3 garlic cloves 1/2 cup fresh basil leaves (chopped)1/4 cup almonds, toasted (can sub pine nuts or walnuts too)ground pepper to tasteDirectionsPut basil, almonds and garlic in blender or food precessor. While blending add 1/4 cup of wine and blend until thick. Set aside.In a large saucepan, add the pesto mixture and remaining white wine until it reaches a slow rolling boil.In a large bowl, toss the shredded mozzarella and parmesan cheese with the cornstarch. Slowly stir it into saucepan with the boiling pesto/wine one small handful at a time. Stir over medium heat until it is melted and stringy. It may take about 5 minutes.Season with salt and pepper.You might not need any salt, cheese is super salty as it is.Transfer to a cheese fondue pot and keep warm with a burner. Serve right away, fondue is not something you make and wait to eat.

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Skinny Laminx’s Banana Bread -here’s the recipe!

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KIMCHI

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