soobak
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Look at these cute vegan food!!

If you think vegan food is all about leaves, veggies, and bland and boring looking delicacies, get ready to be amazed!! A 17-year-old Instagrammer named "Jose" will prove you wrong with his vibrant and appetizing vegan food arrangement.
check out more of his vegan food here!

I really like the donuts >.< What about you fam!?

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Apple Pie Chia Breakfast Parfait – No Sugar Added!
This delicious and super-healthy breakfast was dreamed up by Oh She Glows. Look how yummy!! Naturally sweet Apple Pie Chia Jam is layered with hearty overnight oats to give you all wholesome fuel you need to have a great day. It's vegan, gluten free, and totally awesome for you :) You'll love it! Apple Pie Chia Jam & Breakfast Parfait Prep Time: 15 min. Cook Time: 20 min. Chill Time: Overnight. Difficulty: Easy Photos from / Recipe adapted from Oh She Glows Makes 2 parfaits Ingredients For the apple pie jam: 3 large apples, peeled and diced 3/4 cup 100% pure apple juice 2 tablespoons chia seeds 3/4-1 teaspoon cinnamon 1/2 teaspoon pure vanilla extract (optional) pinch of fine grain sea salt (optional) For the parfait: 1/2 cup gluten-free rolled oats 1 + 1/4 cups homemade or store-bought almond milk 2 tablespoons chia seeds 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon sweetener, to taste (optional) Apple Pie Jam (from above) Chopped toasted walnuts (optional) How to Make It (so easy!) 1. For the Jam: Combine all jam ingredients in a saucepan. Bring to a boil. Cover and simmer 15-20 mins. over medium-low heat, stirring occasionally. When apples are tender, remove from heat. Mash half the mixture and stir together, creating a thicker texture. Let cool. 2. For the overnight oats: Combine oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl and whisk to combine. Place in the fridge overnight (or for 1-2 hours minimum) to thicken. It's ready when oats are softened and liquid mostly absorbed. 3. To make parfaits: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if you like! Store leftover jam in the fridge in an airtight container for up to 2 weeks. Enjoy this delicious vegan breakfast!! Your body will thank you <3 Follow my Simple Cooking and Favorite Fall Recipes collections for more easy recipes! :D And you have any requests for a recipe, never hesitate to let me know ;D
J-Hope Meme Madness Monday’s!!😂🤣
Hello ARMY!!🤗 This week we will be posting all about J-Hope!! Today is meme madness Monday’s!! 💜 ❤️ 💜 I freaking can’t😂 *credit to the owner’s of the gif & memes* ❤BANGTAN ARMY TEAM❤: @Yugykookie97 @Mochiroon @QueenPandaBunny @MelissaGarza @HUMANWIZARD @agustdsaveme @chimchimsjams @kaylenne956 @kpopfan88 @Aliza1 @Kyla05 ❤ARMY TAGLIST❤: @amandamuska  @blessowmwago @BoyGroupKpop @Bxbybri @CleafeMaeObina @coolwolf13 @dalenalw @echoxsoul  @gabstar143  @Gracebug @HannahC19 @herreraletecia  @HomegirlG  @ifitnessvn @Ilovephases @izzybell1202 @jennyfer1111r1 @jiminiebae @jkenshayla @jungkookieeeee @Just2BLoved @kaylawalker929  @kaylenne956 @krissynormam @kpopfan88 @Kyla05 @MelissaGarza @Mochiroon @Nyxxonn @PANDABTS @QueenPandaBunny @rebeccariley52 @rodrickagardne @Rose2demhaters @samcorsam @simpsonsamantha @Shelbeigh19 @shellyfuentes70 @Starbell808 @szewwy @Taekookimonster  @Tiffiedannie @wolfyplayzyv @yukigintokie    *let me know if you want to be apart of the ARMY taglist* K-Monsta Squad: @Yugykookie97 @BBxGD @lilbr0wneyes @DefSoul1994 @KpopGaby @MYAlpha @BangtanGirlOT12 Tag List: @cagonzales9696 @MonieManhiM @cherriblossom17 @SimplyAwkward @Btsislife @jaselgalindo @emealia @saraortiz2002 @xsandos17 @VictoriaBossier @TaehyungKey @Sarahdarwish @kpopandkimchi @Emealia @terenailyn @MonAnnahiX @4dalientae @PrettieeEmm @kyokeo @KwonOfAkind @AnimeKpopLover @SugaOnTop  @QueenyCrossGene @MadAndrea @B1A4BTS5ever @zyxzj @Taehyungie @VKookie47 @NuXX @Baekyeol27 @DOislifeExoL @kpopbeat @BulletproofV @PrincessUnicorn @luna1171 @LisetteZapata @herreravanessa9 @MadAndrea @AnimeKpopFreak @amandamuska @RandomName @aliendestina @mrsyookihyun @MaelstromVIP @Foxxyjinxx @Bangtanss @YessicaCardenas @JadeOwens @cns1391 @JJiBin @TheEnlightment @BlueMoon201 @QueenPandaBunny @emberreynemoll @LacyTanner @nyxxonn @SweetDuella @MmIlk @KihyunA @ARMY4Life @SerenaArthurs @Additional18 @jessicaclove  @olive07354  @YungStatin  @nickij @Mochiroon @LiyahBoon @BoyGroupKpop @blessowmwago @Lesha *Let me know if you want to be tagged or untagged from the tag list*
Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Pumpkin French Toast, Fall Breakfast Perfection~
Cooking Classy, you have done it again. Seriously guys, this is one of my favorite food blogs ever, because every single one of Jaclyn's recipes are a total win. Like this mouthwatering pumpkin french toast, made with real pumpkin puree, fall spices, and thick, fluffy slices of bread. Can it get better than this, I ask, on a chilly fall morning? I'll take two (helpings, not slices. Teehee) and a steaming café latté. Happy to have you back, Fall :) Cooking Classy's Jaclyn recommends serving warm with butter and maple syrup. I personally love the idea of adding a dollop of whipped cream too ;) Pumpkin French Toast Prep Time: Cook Time: Difficulty: Recipe adapted from Cooking Classy // Photos by Cooking Classy Makes about 9 slices What You'll Need 3/4 cup milk 1/2 cup pumpkin puree 4 eggs 2 Tbsp packed light brown sugar 1 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 9 slices Texas toast (or other white bread such as Challah or French bread) Butter, for griddle 1. Preheat your cooking surface (if it's an electric griddle, turn it to 350°F; or if you're cooking on the stove, place a nonstick skillet over medium heat). 2. Combine milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger in a medium mixing bowl. Whisk until evenly combined. 3. After making sure griddle is well-buttered, dip slice of bread into egg mixture, allowing a few seconds for it to soak all the way through. Flip to coat both sides. 4. Cook until golden brown, then flip and do the same on the opposite side. For extra super yumminess, re-butter griddle between flips. Serve warm with a dollop of whipped cream and a side of maple syrup! :) Check out some other awesome fall recipes! Kimchi Jjigae by @RaquelArredondo – A delicious, spicy Korean soup to warm you up! Pumpkin Pie in a Pumpkin by @marshalledgar – Such an adorable concept!! Chicken-Flavored Vegetable Soup with Chive Dumplings by @DaniVO – Doesn't it sound just to die for?? Delicious! Have a great week everybody!!
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.