cup of milk

World of Final Fantasy Pancakes

Here is some pancake art I made today! It’s Moogle, Cactuar and Chocobo from World of Final Fantasy!
Yields 3 to 6 pancakes

The things you’ll need

  • 2 ½ cups all purpose flour
  • 3 ½ teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 ¼ cup milk
  • 1 tablespoon oil
  • 1 teaspoon vanilla extract
  • Green, dark green, light green, black, red, pink, light yellow, dark yellow, orange, blue food color
  • Large mixing bowl
  • Whisk
  • Measuring cup
  • Squeeze Bottles
  • Electric Skillet
  • Pancake spatula
  • Hand mixer with attachments

Let’s get Started!

  1. In a large bowl mix flour, baking powder, sugar and salt.
  2. In a separate bowl, whisk egg, milk, oil and vanilla until well combined.
  3. Beat the wet ingredients into the dry ingredients with a hand mixer until smooth.
  4. Divide the batter into 10 different bowls and dye each one the color needed for the pancakes.
  5. Pipe the black outlines on to the electric skillet while it is off, then turn it to 275ºF for 10 seconds to allow the outlines to dry.
  6. Turn the skillet back off and add the fill color to each pancake and allow them to cook. Once you see little bubbles forming, flip the pancake over.
  7. TaDa! These little guys are adorable and make for a fantastic breakfast!

i love making smoothies so i thought i’d share the recipe to this one that i made!!
you’ll need :
4-5 ice cubes
one orange🍊
one banana 🍌
a few pineapple chunks & the juice🍍
about 2 cups of milk (almond milk would work as well if you don’t drink milk!)🍼
blend it up and enjoy!!!!💛


Minestrone with Herbed Dumplings from One Pan, Two Plates: Vegetarian Suppers

Maybe the most famous of the Italian soups, minestrone is like eating a garden in a bowl. Simple vegetables, beans, and sometimes pasta are combined with broth to create a hearty and delicious meal that has fed the people of Italy for centuries. Like little boats floating off the coast of Naples, the herbed dumplings dotting this soup take this dish into deliciously uncharted waters.


  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 carrot, sliced
  • One 6-in [15-cm] zucchini, halved lengthwise and sliced
  • ½ tsp dried basil
  • Kosher salt and freshly ground black pepper
  • One 15-oz [425-g] can cannellini beans, drained
  • One 14 ½-oz [411-g] can diced tomatoes with juice
  • 2 cups [480 ml] vegetable broth, plus more as needed
  • ½ cup [70 g] all-purpose flour
  • ½ tsp baking powder
  • ¼ cup [60 ml] milk
  • 1 Tbsp unsalted butter, melted
  • 2 Tbsp minced fresh flat-leaf parsley
  • 2 Tbsp chopped fresh basil
  • ½ lemon, cut into wedges
  • ¼ cup [8 g] grated Parmesan cheese

1. Heat a 12-in [30.5-cm] skillet or 3-qt [2.8-L] saucepan over medium-high heat, and add the olive oil. When the oil shimmers, add the onion, celery, carrot, zucchini, dried basil, ½ tsp salt, and a few grinds of pepper. Sauté until the vegetables begin to soften, about 3 minutes. Add the beans, tomatoes, and vegetable broth and bring to a simmer. Turn the heat to low, cover, and simmer for about 5 minutes to get the cooking started.

2. Meanwhile, in a medium bowl, stir together the fl our, baking powder, milk, butter, ¼ tsp salt, and 1 Tbsp of the parsley just until combined.

3. Drop the mixture by the tablespoonful into the simmering stew, about eight dollops, cover, and simmer until the vegetables and dumplings are tender, about 15 minutes. Don’t peek; the steam will be released and your dumplings may not be as puffy and light as they could be. Test for doneness by running a toothpick into a dumpling; it should come out with dry crumbs adhering to it. If the dumpling is still wet and gooey, cover, cook 3 minutes longer, and check again.

4. Ladle the soup and dumplings into heated bowls and sprinkle with the fresh basil and remaining 1 Tbsp parsley. Serve with the lemon wedges and Parmesan on the side.

Extra hungry? Double the dumpling mixture and give it another few minutes of cooking time. You may find less broth in the soup because the dumplings will absorb some of it, so add a little more broth as needed.

anonymous asked:

Im sorry for the stupid questions, but as i wanted to make sure i knew what i was in for before i adopted: can you give us a general of basic care for the babies? Feeding(how often, and what) as well as a possible time frame for ageing?

I’m just going to give info for ALL current and future babies.

New born’s: All new born skeletons will need feeding five times a day, and will sleep a lot, their tiny bodies are working very hard to grow strong little bones.

4 Months: (current babies) 4 months old’s should still be fed with calcium rich baby formulas but can also be given some real foods now, baby foods and soft things like fruit. They will also still needs lots of sleep time.

8 Months: 8 month old’s should still be having the formula, but slowly try and cut it down to less and switching to just a sippy cup or cows milk instead. They can now try small pieces of things you’re eating, just make sure everything is cut up nice and small, let them practice feeding themselves by putting food on the tray of their high chair, so they can pick up the food themselves.

1 year old: one year old’s are full of personality now, walking and learning to talk. Make sure they have a leave two cups of milk a day to make strong bones, they will happily eat whatever you’re making, still make sure it is cut into small bits for them if you’re having trouble getting them to eat vegetables, blending them into mash potato seems to do the trick.

Move on, leave, run away, escape this place… but don’t forget about me, about us, about this town. Always remember where you come from so you can appreciate how far you’ve come.
—  c.j.n.
You claim to love her, inside and out, but the only time you call her beautiful is when it’s 3 in the morning and I’ve already turned you down.
—  girls tell each other everything, c.j.n.