Best print I’ve ever laid eyes upon.
(Source: christopher-wayne, via cherriesandrockabetties)
Lavender Lemonade
4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.
this is great. i was wondering what i would make for Prince when he visits my blogging studio later tonight.
UHM YES
(via lipstickstainedlove)
Greek Yogurt Cupcakes!
• 9 ounces vanilla Greek yogurt
• 8 strawberries
• Half a ripe banana
• 1 teaspoon mini chocolate chips—> Place 12 mini silicone baking cups on the top of an ice cream tray or small wooden cutting board.
—> Fill each of the cups halfway with yogurt, using one six-ounce container.
—> Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.
—> Add a dollop of yogurt to each cup using the last three ounces of yogurt. Sprinkle a few mini chocolate chips on top of each cup.
—> Gently place the tray in the freezer for at least an hour.
—> Remove from the freezer and allow to thaw for 10 minutes before eating.
—> ENJOY! x
Renniesane / Tumblr
For every cupcake:
Calories: 30
Fat: 0.1
Carbs: 4
Sugar: 3
Fiber: 0.2
Protein: 3
(via cherriesandrockabetties)
