Flowers Point

Bright Pink Water lily

Magical rose

Tropical Angel Flower

Campanula - easy to grow & self seeds

Purple Dinner Plate Dahlia

Seven-Layer Velvet-Crumb Bars

Ingredients
Bottom Base Layer:

1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1 egg
1/2 to 3/4 cup semisweet chocolate chips

Remaining Six Layers:

1 1/3 cups shredded coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts

Instructions

Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish, or line with cooking parchment paper.
In large bowl, beat Bisquick mix, sugar, milk, melted butter, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in 1/2 to 3/4 cup chocolate chips. Pour into pan.
Bake 20 minutes. Spread coconut over the top in an even layer. Next layer the 1 cup chocolate chips and the butterscotch chips. Evenly drizzle condensed milk all over the top. Sprinkle with chopped pecans and walnuts.
Bake 10 to 15 minutes longer or until top is golden brown. Cool at room temperature at least 2 hours before cutting into bars. The bars must be cooled before you cut into them, or you will get a gooey mess.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Mini Apple Pies

Ingredients

8 cups of apples (8 medium)
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg…you could also leave it out)
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)

Instructions

Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with flour, sugar, cinnamon, and nutmeg in a bowl.
Make sure you stir everything around getting the apples nice and coated.
Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
You may use a wide mouth mason jar ring which works perfectly.
Line each cup of your muffin tin with a tiny pie crust.
You may pinch the edge of the dough around the top edge of the tin and making a hammock of sorts worked really well. You can then gently fill the crusts with your apple mixture and push the crusts down the rest of the way.
You should be able to fill until slightly mounded.
Then take your equally divided butter and put a dab on each pie.
Cover as desired with left over dough.
Brush with melted butter and bake at 400 for 18 to 22 minutes.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Mini poppy seed ham sandwiches on hawaiian sweet rolls

Ingredients

1 stick butter
1 small onion, finely chopped
1/2 lb bacon, fried and crumbled
9 oz. sliced deli chicken
1 pkg. King's Hawaiian rolls
1 Tbls. sesame seeds
1 large tomato diced
8 -12 oz. cheese (provolone, swiss or monterey jack)

Instructions

Melt butter and cook until light brown.
Add onions to butter and cook until soft and lightly caramelized.
Add the sesame seeds to the onion mixture.
Stir in tomatoes if you are using them.
Place bottom half of rolls in an aluminum lined 13 x 9 pan and spread onion mixture over them.
Layer chicken, then crumbled bacon and cheese and then place top half of rolls on top.
Cover with foil and bake at 350 degrees for 20-25 minutes until heated through.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Flowers Beauty

Beautiful Shades of Teal Iris

Punased pojengid

Fuchsia

Pink Chilean bell

Source: http://berengia.tumblr.com/post/59235734972/flowersgardenlove-pink-chilean-bell-flowers

Centaurea / Cornflower

A Beautiful and Sunny Spinach Pie

Ingredients
For the dough

500 gr of flour
90 ml of extra virgin olive oil
200 ml of warm dry white wine
2 tsp of salt
for the stuffing
350 gr of boiled spinach
350 gr of ricotta cheese
1 egg
100 gr of grated Parmigiano Reggiano or Grana cheese
salt
pepper
breadcrumbs

Instructions

Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not).
Cover it with plastic wrap while preparing the stuffing.
Boil the spinach and squeeze it to eliminate the water.
Cut it with a sharp knife to facilitate.
Mix it with the ricotta cheese.
Add the egg.
Add the grated cheese, salt and pepper.
Amalgamate all ingredients.
Preheat the oven to 180°C/356°F.
Divide the dough in two.
Create 2 circles of 30cm/11.8in each using a rolling pin.
Place the 1st dough circle on baking paper.
Spread some breadcrumbs on it.
Place part of the stuffing in the center of the circle and the remaining creating another circle around, as seen on the photos.
Cover it with the 2nd circle of dough.
Wet the borders and attach one to another using a fork.
Place a small bowl over the central stuffing and punch with a fork all around.
Using a sharp knife cut the borders in 3cm/1.2in slices.
Turn them upside 90°.
Bake for 30 minutes in preheated oven at 180°C/356°F.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Homemade Cinnamon Roll Pull Apart Bread

Ingredients

1 package (2½ teaspoons) active dry yeast
½ cup warm water
2 cups milk, scalded and cooled to lukewarm
¾ cup sugar
1 teaspoon salt
4 eggs, beaten
8-9 cups sifted white flour (lean towards 8)
½ cup melted butter
4 tablespoons solid butter
2 tablespoons cinnamon
1½ cup sugar

For the Glaze:

1 egg, beaten
1 cup powdered sugar
2 tablespoons milk or cream
½ teaspoon vanilla

Instructions

Make the Dough: Dissolve the yeast in the warm water; it should be frothy. Transfer to the bowl of a stand mixer. Add mix the milk, sugar, salt, eggs, and 2 cups of flour and mix on low speed until the dough is smooth and elastic. Add 3 cups of the flour and mix at a slightly higher speed; the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Mix again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.
Rest and Knead: Turn out the dough onto a surface dusted with flour. Gently toss it around a few times so it becomes lightly coated with flour. Place back in the mixing bowl, cover, and let the dough rest 15 minutes. Knead (with your mixer if possible) until smooth and satiny. Kitchen Aid says you should the dough hook on Speed 2 for four minutes for kneading bread, which is what I did. Place in a lightly greased mixing bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 hour until doubled in bulk. It should be very soft and workable, like the picture in the post.
Roll and Cut the Bread: On a floured surface, divide the dough into 2 parts to make 2 loaves. For each loaf, take one part at a time and roll it into a large rectangle. I didn’t ever measure mine but it was probably 9×13, about ½ inch thick. Mix the cinnamon and sugar together. Spread 2 tablespoons butter onto each dough rectangle, sprinkle with just enough cinnamon sugar to cover, and roll into a log starting on the long side (short works too – just depends on how you want the loaf to be shaped and how long your baking sheet is). Place seam side down on a baking sheet lined with parchment paper. Cut diagonal slices like pictured in the post, almost down the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Let rise for about 20 minutes to puff up a little bit. Preheat the oven to 375 degrees.
Bake: Brush the loaves with the beaten egg. Bake for 20-30 minutes on a baking stone or baking sheet lined with parchment paper. Do not over bake or the loaves will be too dry. Remove from the oven when a light golden-brown. Let cool slightly. Whisk the powdered sugar, milk, and vanilla together to make a glaze. Pour over the loaf and let set. Slice or pull apart and serve.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Caramel Pretzel Magic Bars

Ingredients

1 1/2 cup graham cracker crumbs
6 Tbsp butter, melted
1-14oz can sweetened condensed milk
50+ pretzels (I used Snyder's Snaps)
20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips! So much easier than unwrapping & cutting up caramel squares. I would try 1 cup of caramel bits if you aren't using the squares.)
1 cup milk chocolate chips
1 cup sweetened coconut flakes

Instructions

Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.
Pour about half the can of condensed milk over crust.
Layer your pretzels as close together as you like over the condensed milk/crust.
Sprinkle caramels, chocolate chips, & coconut flakes.
Pour remaining half of condensed milk on top.
OPTIONAL: Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting & serving.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Snow lantern

The Chill of Winter

Source: http://winters-chill.tumblr.com/post/

Snow Lantern, The Alps, Switzerland

Source: http://vicssecretmind.tumblr.com/post/76886626809/bluepueblo-snow-lantern-the-alps-switzerland

Candles

Source: http://monikamarzena.tumblr.com/post/14627523398

lantern in the snow

Snow lanterns, Hokkaido, Japan

Lemon-Cream Cheese Crescent Ring

Ingredients:
Crescent Ring

1 package (3 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Glaze

1/2 cup powdered sugar
2 to 3 teaspoons milk

Directions:

Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
With serrated knife, cut into 12 slices.
Arrange slices on cookie sheet in a circle, overlapping slightly.
Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.

*Sprinkle the crescent ring with powdered sugar in place of the glaze if you like.
*You can prepare the crescent ring up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few extra minutes to the bake time.
Source

Fathers day Craft

To make your own Father’s Day banner, you will need:

15 paint chips or pieces of colored cardstock – whichever you have on hand
string or twine
scissors
a small hole punch (not pictured)
an envelope

For Full Instructions please visit: http://www.modernparentsmessykids.com/2014/05/happy-fathers-day-banner.html

Flowers photography

Gerber Daisies

Source: http://cuudulieutransang.wix.com/trangchu#!Gerber-Daisies/c1p44/ED4A08E9-F52B-40FB-98E1-2B23AD4CD8B2

Blue flower

Purple flower

Rosebud

Gladiolus Alatus

Places to see in morocco

Morocco

Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. Geographically, Morocco is characterized by a rugged mountainous interior and large portions of desert. The Arabic name al-Mamlakah al-Maġribiyah (Arabic: المملكة المغربية‎, meaning "The Western Kingdom") and Al-Maghrib (Arabic: المغرب‎, meaning "The West") are commonly used as alternate names.

Morocco has a population of over 33 million and an area of 446,550 km2 (172,410 sq mi). Its political capital is Rabat, although the largest city is Casablanca; other major cities include Marrakesh, Tangier, Tetouan, Salé, Fes, Agadir, Meknes, Oujda, Kenitra, and Nador. A historically prominent regional power, Morocco has a history of independence not shared by its neighbours. Its distinct culture is a blend of Arab, indigenous Berber, Sub-Saharan African, and European influences.
Source

The Royal Mansour, Marrakech

Source: http://aquieterstorm.tumblr.com/post/12972787697/sweetsuitechic-the-royal-mansour

Marrakech, Morocco

Gorgeous garden spot of all things Bohemian. Can't beat the look! gorgeous

Cafe at Cascades d’ Ouzoud in Tanaghmeilt, Morocco

SPA MOROCCO

Source: http://indulgy.com/post/DunndqF6o1/hotel-riad-spa-morocco

Morocco! Stunning tile work

Source: http://infiniteexpeditionx.tumblr.com/post/49908335658

Amazing door. Marrakech, Morocco

Ornate fountain in Morocco

Moroccan Lantern Market

The Joys of Morocco: Design and Style

Crushed New Potatoes

Ingredients

4 new potatoes
1 TBS olive oil
1 garlic clove
1 TBS chives
salt
pepper
2 TBS grated cheese(any kind you like...I used Pepper Jack)
1 TBS Parmesan
Herbs of choice (optional)

Instructions

Preheat Broiler
Wash potatoes well and place in salted water.
Bring to boil and cook till fork tender (15-20 minutes).
Mix oil with crushed garlic clove. Set aside.
Line a baking sheet with parchment. Place the potatoes on the parchment.
Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
Pour some garlic oil over each potato.
Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
Broil for 7-10 minutes or until nice and crispy.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Chicken Roll Ups

Ingredients

2-3 chicken breasts
1 tube of crescent rolls
1 can cream of chicken soup
Shredded cheddar cheese

Instructions

Boil chicken breasts for half an hour (if frozen for an hour). Shred chicken Preheat oven to 375
Roll up shredded cheddar cheese and chicken into each crescent roll and place in a 9x13 baking dish.
Mix 1/2 cup of water with cream of chicken soup and pour over the roll ups
Cook for 20-25 minutes or until golden brown.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Skinny Cauliflower Mac and Cheese

Ingredients

2 tablespoons olive oil, divided
1/3 cup Panko*
2 tablespoons chopped fresh parsley leaves
1 cup elbows pasta
2 cups cauliflower florets
3 cloves garlic, minced
1 onion, diced
1/2 cup reduced-fat sour cream
1/4 cup 2% milk, or more, to taste
1 cup shredded gruyere cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes. Stir in parsley; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
Heat remaining 1 tablespoon olive oil in the pot. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in pasta, cauliflower, sour cream, milk and cheeses, a handful at a time, until smooth; season with salt and pepper to taste. Add more milk as needed until desired consistency is reached.
Spread pasta mixture into the prepared baking dish. Place into oven and bake until bubbly, about 12-15 minutes.
Serve immediately, sprinkled with Panko, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Source

Cherry Pie Bars

Ingredients

3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 3/4 cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 (21 oz) cans cherry pie filling

Glaze

1 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/2 - 3 Tbsp half and half

Directions

Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish). In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top. Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.
For the glaze:
In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.

Source