white chocolate shavings

Spaghettieis is a German ice cream made to look like a plate of spaghetti. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated nuts, or white chocolate shavings to represent the Parmesan cheese. Dario Fontanella first created it in the late 1960s in Mannheim. Although it’s not well known outside German-speaking areas, it can be found at some gelaterias and specialty ice cream parlors around the world. Try it at a German Eiscafe, it’s delicious. :)

🕷️🕸️the Magic Brian🕸️🕷️

Not dead yet! A brew to encompass the traits of Magic Brian, the Black Spider - best friend and Boy. 

what you’ll need:

🕷️ a particularly strong cup of coffee 

🕷️ white chocolate bits/shavings

🕷️ dark chocolate bits/shavings

🕷️ 3 parts sugar

🕷️ nutmeg

🕷️ whipped cream

🕷️ chocolate syrup

🕷️ icing sugar (confectioner’s sugar)

combine the chocolate, coffee and sugar, sprinkle a little bit of nutmeg in there. wouldn’t want it to be too overpowering! when finished, top off with whipped cream, icing sugar, and chocolate syrup. do be careful though - this drink is very sweet! 

never have I ever kissed someone on new year’s eve

(a dan howell new year’s eve fic, sequel/part two to all I want for christmas is for 2016 to end)

word count: 5,1k
warnings: alcohol, some smut
a/n: 1. sorry for the constant romanticising of alcohol, I don’t mean it, I just use it as a plot device, 2. I will spend my NYE with my mum and my cat, so nowhere as glamourous as this, 3. happy new year!! 🎉

There’s always a special feeling on the tube on New Year’s Eve. For one night of the year, everyone is looking forward to the same thing: to wave goodbye to the mistakes and downfalls of the gone year, and a chance to start anew. I hadn’t felt that special vibe for a long time; I usually stayed far away from the tube, and any kind of celebration that didn’t include a marathon of the Harry Potter movies in the comfort of my own home. But this New Year’s Eve was going to be different.

It was still early, just past six o'clock, yet the excitement for the evening was already palpable on the Central line, going into the city. I sat at the far end of a carriage, squeezed between an older man carrying roses and nervously patting the pocket of his jacket, and a girl in glittery heels and a headband with golden bouncing balls in her lap. When she caught me looking, she smiled, reached into the plastic bag by her feet, and offered me an identical headband.

“I have a few extra,” she explained, like this was the most normal thing in the world, giving random strangers accessories on the tube on New Year’s Eve, “and they match your dress.”

I smiled back at her. “Thanks,” I said, and politely stuck it onto my head. When the train jerked, I felt the balls bounce.

At the stop nearest to the address Dan had sent me, I wished the girl a wonderful night and new year, and made my way off the train just as the doors were closing. When I turned around to wave, I caught sight of myself mirrored in the window: the headband did match my dress, glittering gold as the train started moving.

Dan had insisted that it was a fancy dress party even though there would only be six people attending—he and I included—and that he wouldn’t let me through the door if I wasn’t wearing something glitzy. No ugly NYE jumpers, if there even is such a thing, he’d messaged along with the address. So I’d made an effort and dressed up: the dress was new, a tight number covered in gold sequins that hugged my body, and I was wearing shoes that were more pretty than practical for once. The headband was the cherry on the cake.

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thelegendofjuice  asked:

So kinda random question but what’s your favorite food to bake? Either because of the way it’s prepared is fun or just the end result being tasty! :D

I like to make brownies. I have a great, easy recipe and it’s very versatile I can add in anything to it and it’s still delish.

Plus, I can pour cheesecake through it and make double fudge cheesecake brownies with white chocolate shavings on top which is just incredible.

And everyone loves a good brownie. No one (barring allergies) is going to look at a thick brownie that’s still warm enough for ice cream to melt on it and be like “that sounds terrible”.

Even people who don’t eat eat a lot of chocolate eat brownies lol which means that when I make them for friends or family, or even when I would package them and send them overseas to my soldier friends, everyone is super excited and I do love to make people happy 👍🏾👍🏾👍🏾


Pictures of the cake I made for @sally-mun‘s birthday, as well as the little dialogue print out I did to go with it’s reveal! :D

It’s a butterscotch pudding cake with cinnamon sugar frosting. The ‘sauce’ is strawberry spread, the ‘meatballs’ are ferrero rocher chocolates, and the ‘Parmesan’ are white chocolate shavings. The little green flecks are sprinkles that are intended to mimic herbs.

Oh, and obviously the birthday was Undertale themed. ;)

Spaghettieis is a German icecream made to look like a plate of spaghetti. It was created by Dario Fontanella in the late 1960s in Mannheim. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese. Although it is not well known outside the German-speaking world, it can be found at some gelaterias and specialty ice cream parlors, at events, and at some hotels and restaurants around the world. In Germany, most Eiscafes (ice cream palors) are run by Italian immigrants and this has a long history now - so while many other countries are just catching up on “gelato”, we’ve eaten it for generations. :) So if you’re in Germany, find an Eiscafe - they’re everywhere - and try some of the specialty flavors. It’s really, really good icecream. 


Member: Kim Junmyeon

Genre: Fluff

A/N: idk baker!suho was just so relevant OUT OF ALL THE GOOD GIFS OF HIM I JUST HAD TO PICK THIS ONE SO C U T E 

Once again exhausted after a whole day of work, all you wanted to do right then was to go home to your apartment, get a bubble bath started and just soak in it with a glass of wine in hand and calming ballads in the background.

But just as you were about to turn a left towards your apartment, your eyes caught a small new bakery on the side of the road. Subconsciously, you steered the wheel and before you knew it, you were parked in front of the beige painted shop. A chalkboard beside the glass doors with the words “Cafe Latte” in cursive letters.

Hopping out of the car and locking it, you speed walked into the shop. What goes better with wine than some of my favorite pastries?

You were a dessert addict and had possibly tried every single bakery in Seoul, even if the place was old or new.

Pushing the door open, a bell tinkled above you and the mouth watering scent of freshly baked delights were the first thing that filled your soul. The counter was unoccupied but the shelves were filled with delicious desserts, some of which were you familiar of and some of which you were not.

You immediately picked up one of the steel trays from the stack and and started piling it with the pastries of your choice, inhaling the sweet scents as you placed it on the counter and cleared your throat.

Just as you were about to give up, a guy who looked the same age as you rushed over with his apron and cheeks stained with flour, his cap slightly out of place. Not to mention his unruly chocolate brown locks poking out.

“C-can I help you?” He was slightly out of breath and patted his hands on his apron to rid of the access flour.

You smiled at his tired looking figure, “Are you alright? You seem a little busy.”

“Sorry, our baker had to leave for something important so I had to take over.” He explained.

“So you’re actually the cashier?”

He nodded like a lost puppy and gestured towards your full tray. You nodded and he started calculating the price of your purchases.

“Two cinnamon rolls, one blueberry muffin, one chocolate chip muffin, six red velvet cookies, two chicken pot pies and three mini apple pies.” He went through your order, tapping the keys on the cash register’s screen.

“Exactly. Thank you…Junmyeon.” You read his name tag, making him look down at it and smile awkwardly.

“Y'know, the bakery usually doesn’t have customers by this time. What about I treat you to a chocolate frappacino? I have my own secret recipe.” Junmyeon said, looking at you hopefully.

By then, you had forgotten all about your plans. “Sure, I’ll go sit over there.” You pointed towards one of the tables by the window.

“Let me go make your drink first, yeah?” He turned and was about to walk away when you remembered, I haven’t paid yet!

Out of reflex, you grabbed his hand and turned him around. “Wait, you haven’t told me the price.”

He was blushing wildly, him looking more like a tomato than a human.“ O-oh, I forgot.” Junmyeon said, looking at the screen of the electronic cash register and tapped on it a few times. “That’ll be 5.99.”

“Are you sure?” You asked, pretty sure the price was much more than that. He put a finger to his plump pink lips and winked. “Don’t tell my manager.”

You giggled and nodded, proceeding to make your way towards the mentioned table, placing the tray on it and sitting down, folding your arms in front of you.

Soon, Junmyeon came with two tall glasses of chocolate frappacino topped with caramel and chocolate sauce, white chocolate shavings and broken up pretzels.

He placed two coasters down and put the drinks on top of them, taking off his apron and sliding into the seat in front of you.

You sipped the drink, it was delicious. All the sweet flavours clashing together in your mouth, tingling your tastebuds.

“Oh my god, this is the best chocolate frappacino I’ve ever tasted! I swear.” You chugged down half of the glass in seconds, smiling to yourself.

“Told you, I have a secret recipe.” He laughed and took a sip of his own drink. You licked the whip cream and giggled, unaware of the froth stain on your top lip.

Without warning, he swiped his thumb against it, pinching your cheek. You stared into his eyes, loving the way they stared right back at you with a slight glimmer of adrenaline in them.

Soon, he realized what he had done and pulled his hand away. “I-I’m sorry I didn’t mean to—”

“It’s okay.” You said, pinching his cheek. “My name’s y/n by the way.”

“Y/n,” He tried, your name rolling off his tongue. “What a pretty name.”

And that was how you met your boyfriend, Kim Junmyeon.


millennialbasic  asked:

iKON as baristas (or is it baristo??? who knows???) please? I can't stop reading these pls send help

/sends help to u/

working!au barista coming right up! Thanks for requesting! have a good day/night!


  • the actual coffee prince
  • has a pintrest page dedicated to all the coffee art creations
  • he’s done Disney characters, portraits of people, the korean alphabet in one cup
  • “oh this, it’s just a hobby” ^^
  • meanwhile hanbin stares intently in the back
  • does coffee art classes and honestly is a artist
  • has many job offering at bigger coffee shops but he chooses to stay here because of his friends and familiar atmosphere
  • sings to some the song on the radio
  • has been attracting customers with his angelic vioce
  • actually a tea person


  • in charge of getting down orders
  • cause only he can remember them
  • “can we have a large frappuchino with semi skimmed milk, the Javanese roast with 3 shots of honey and walnut cream. white chocolate shavings please”
  • he thinks nothing of these really confusing/long/demanding orders
  • that’s because his favourite is more complicated
  • “1 pump caramel, 1 pump white mocha, 2 scoops vanilla bean powder, extra ice frappuchino with 2 shots poured over the top with caramel drizzle under and on top of the whipped cream, double cupped”
  • “yunhyeong, do you even know what you’re drinking??”
  • “of course i do~” :)))))))
  • in chrage of the music in the cafe (that and trying to shoo hanbin and bobby from putting on drake/their mixtape
  • “i won’t let you contaminate the atmosphere with your HEEP HAHP CRAP DAMNIT” 


  • only drinks hot chocolate lol
  • the baraista that can’t spell for shit or is super immature
  • “um bobby, her name was yuri why did you put your number on
  • ;))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))
  • “bobby, his name was chanyeol not cHAweOL”
  • the others try to get him as far away as writing down names
  • but he somehow manages to serve people 
  • he’s an easygoing friendly and wise cracking guy
  • can’t touch the coffee machine according to donghyuk
  • “that because you always break it you aSS!”
  • knows nothing about coffee andhas to attend lessons run by donghyuk about it with chanwoo
  • “so, this is a raw bean”
  • “can we eat it???”
  • “boBBY NO-”


  • coffee ‘addict’
  • “chanwoo shut up! coffee is the essence of life created by the gods!”
  • some grumpy college student i guess 
  • thinks he knows all about coffee but only drinks coffee from a tin and mixed with plenty of sugar and milk
  • he tries to act tough but still a baby
  • can’t handle the strong taste well
  • when high on caffeine, he scribbles thinks in the napkins
  • people be like “wtf is that guy doing?”
  • he is drawing the mona lisa
  • but it looks like a toe
  • his coffee art are just as bad as his drawing
  • “look, it’s totoro”
  • “hanbin, it looks like crap shuT UP”
  • Jinhwan in his senpai when it comes to coffee art
  • “pls teach me”
  • does little doodles to the paper cup every morning
  • without his knowledge, the guys have to skim through all the cups to remove the one with his hideous drawings


  • the only guy who actually knows how to work the coffee machine
  • “guys you press a button that is it”
  • has to fix it every time it breaks
  • when he is not fixing the machine, he is perfecting a special drink with all the right balance
  • in the back putting 2 ½ drops of liquid sugar to 32 milligrams of vanilla pod essence
  • tries to promote his drink even though it’s not a official drink on the menu
  • told off for trying to promoting the drink on paper cups
  • “you will be sorry”
  • eats the baked good when no one is looking (shares with bobby)


  • applied for the job cause the uniform was nice looking
  • but obviously it looks way better with him wearing it
  • normally just serves people their coffee
  • has no idea on the coffee machine
  • many girls come just to look at his beautiful face
  • but he’s on his phone posting pics of coffee art
  • #didthisallbymyself #bestemployee 
  • he stole it from jinhwan
  • jinhwan was not happy
  • purposely writes down people names wrong or passive aggressive messages if he doesn’t not like them
  • some rude lady comes up “i want and double expresso ,extra foam, soy milk only and 2 shos of caramel”
  • he’ll write “btw, i put regular milk hAVE FUN”


  • doesn’t even drink coffee lol
  • he got the job cause he gives the friendly aura
  • his personality sweetens everyone’s morning
  • like seriously
  • “hello again sir! the usual?”
  • actually writes down people names on cups properly
  • doesn’t really know about all the different coffee types
  • “erm javanese coffee? err”
  • has to ask someone else for help and gets all embarrassed
  • he stays behind trying to remember all the bean types, blends and topping

For @pleasepleasepleaseme, Shieldshock Coffee Shop AU.  

Steve didn’t usually like it when customers ordered off menu.  And Darcy’s order should have been no different.  But he had a sneaking suspicion that she was trying to trip him up. Steve Rogers didn’t start up and own Howling Commandos coffee bar, the most popular establishment of its kind in Brooklyn, because he let himself get tripped up.   And he’d be damned if he was going to let a bright eyed girl with a crooked smile and her “Captain Crunch” frozen mochaccino order do anything of the sort.  

So he’d blend up her frozen strawberries and her chocolate chips and her vanilla biscotti in her iced coffee.  And he’d add double the espresso, and shaved white chocolate on her whipped cream. And he’d smile while doing it. 

And when she slid her number across the counter with her fiver for the coffee, well… 

Well, that was just gravy.    

Have we talked about this thing called “The Kitchen Sink”, from Disney World’s Beaches & Cream, Beach Club Resort?
It’s hugely decadent dessert, and comes in a giant bowl–shaped like a kitchen sink. It’s obviously meant to be shared because it contains every flavor of ice cream in shop as well as quite literally EVERY TOPPING THEY HAVE. Not kidding.

Here’s the recipe, if you’re looking to curb your sweet tooth, or–if you’re aiming to tackle it yourself–want to go into a diabetic coma:

  • ½ cup fudge topping, warmed
  • ½ cup butterscotch topping, warmed
  • ½ cup peanut butter topping, warmed
  • 1 medium banana, sliced in ½ –inch slices
  • 1 cinnamon spice cupcake (2 ½ x 1 ¼-inch), quartered
  • 1 angel food cupcake (3 x 1 ½-inch), quartered
  • 2 4-oz. scoops vanilla ice cream
  • 2 4-oz. scoops chocolate ice cream
  • 2 4-oz. scoops strawberry ice cream
  • 1 4-oz. scoop mint chocolate chip ice cream
  • 1 4-oz. scoop coffee ice cream
  • 3 tablespoons chocolate syrup
  • ¼ cup marshmallow crème
  • ¼ cup strawberry topping
  • ¼ cup pineapple topping
  • 1 14-oz can dairy whipped topping
  • 1 brownie (6-inch x 6-inch), quartered
  • 1 regular-sized (2 ounce) candy bar, quartered
  • 4 chocolate cookies with cream filling
  • 1 tablespoon sliced toasted almonds
  • 1 tablespoon dark and white chocolate shavings
  • 1 tablespoon chocolate cookies with cream filling, crushed
  • 1 tablespoon chopped jellied orange slices (approximately 2 large slices)
  • 1 tablespoon milk chocolate chip morsels
  • 1 tablespoon peanut butter chip morsels
  • 1 tablespoon chocolate sprinkles
  • 1 tablespoon rainbow sprinkles
  • ½ cup drained maraschino cherries
YogFoods #4: Sips' Maple Blueberry Dirt Crumble

I’ve been a fan of Sips ever since that fateful day when his internet friend broke his trust and sexually harassed him via telephone. I’m pretty sure I’ve watched every video he’s made, and I’m pretty sure I’ve enjoyed every one.

Obviously, one of the first things you think of when you think of Sips is dirt, and a chocolate crumble sounds like a fantastic homage to that. I’m pretty lucky that one of the questions on Simple Simon is always “what’s your favorite pie,” because I know that Sips is a fan of blueberry pie. I also know that he likes to put some of his personal essence into it, and since I live relatively close to Canada, I managed to get my hands on a bottle of that sweet, sticky nectar.

What? I meant Canadian maple syrup. What were you thinking of?

I found out that the ratio of sugar to water in maple syrup isn’t that far off from the syrup I use as a base for fruit pie fillings, so I put 10 ounces maple syrup in a saucepan, sifted four tablespoons cornstarch and one teaspoon cinnamon over it, and whisked them together over medium heat until it came to a boil and thickened. Then I stirred in 3 cups of frozen blueberries, and kept the mixture over the heat until it came back to a boil and thickened about to the point that it started looking gelatinous, but was still liquid. Then I set that aside to cool.

A crumble is normally made with cookie crumbs, but since Sips is an old man I figured he could use some fiber in his diet. Also it’s surprisingly hard to find plain chocolate cookies and I didn’t feel like making them. So I pulverized 10 ounces of Cocoa Puffs (with stars!) to use for a crumb crust and a crumble top.

For the crust, I combined 6 ounces of crumbs, 4 ounces butter, one large egg, and a teaspoon of cinnamon. For the top, I combined the remaining 4 ounces of crumbs with one ounce butter and one ounce maple syrup.

I pressed the crust mixture into a 9 inch tart pan with a removable bottom. This turned out to be a bad idea, because some of the butter leaked through the pan, pooled on the bottom of my oven, and caught on fire. It didn’t hurt anything, but if you make this at home, make it in a pie tin.

Anyway, I baked/smoked the crust at 350°F for about ten minutes to par-bake it, then cooled it to a little below room temperature before putting the pie filling into it and putting it back in the oven, again at 350°F. I let that bake for about 30 minutes, until the filling started to firm up, at which point I sprinkled the crumble top mixture over it, let it bake for about 5 more minutes, and then turned on my broiler for a few minutes to toast the top just a little.

I think Sips said once that he doesn’t like poutine (I’m not sure - unlike a Lannister, I do sometimes forget), but he grew up very close to Quebec and soft white cheeses go very well with fruit. In Wisconsin, it’s actually illegal for a restaurant to serve apple pie without cheese on top. So to go with our crumble I made some cheese curds by heating a quart of whole milk to just below boiling point, then adding in 3 tablespoons of lemon juice and stirring.The milk separates into curds and whey, so you can just pour it through cloth or a fine strainer and you have a big ball of curds. Mix in a pinch of salt for taste, and squeeze out as much liquid as you can.

The lemon juice makes it taste a bit too tart on its own, but citrus pairs well with both blueberries and chocolate so on top of the crumble it works great.

Of course, we all know what SipsCo is really all about, so I finished it with a liberal sprinkling of cocaine.

(It’s white chocolate shaved with a microplane)

Finally, Sips is a big fan of chocolate milk, so I threw together a simple chocolate milk sauce with about half of a 14-ounce can of sweetened condensed milk, two heaping tablespoons of cocoa powder, a splash of vanilla extract, and enough maple syrup to thin it to a drizzly consistency.

For added authenticity, do the first two steps over and over for days until most of the people you know have starved to death. Then when you do finally finish it, leave it on the ground outside.