You guys, this is a culinary creation called Cupcakewurst. What is Cupcakewurst, you ask? Well, it’s cupcake batter stuffed into a sausage casing, grilled, and served on a long doughnut with raspberry sauce “ketchup.” It’s definitely creative; it also definitely makes me want to barf. Would you be brave enough to take a bite? [Buzzfeed]
The Sugar Cube is a food cart in Portland that serves the most ridiculous and amazing sweets you’ll ever eat. Case in point: the Highway To Heaven cupcake, a chocolate cupcake injected with salted caramel, topped with bittersweet ganache, drizzled in coffee syrup and more caramel, and finished off with Ruffles potato chips. It’s not the easiest recipe you’ll ever make, but hey, getting to Heaven takes work. Check out Sugar Cube’s new book for even more crazy delicious treats! [Sweetapolita]
Remember when you were a kid and your parents would make a whip cream smiley face on your pancake and you thought it was the most amazing thing that had ever happened? Well, illustrator Nathan Shields is here to make your parents feel bad about themselves. He creates intricately shaped pancakes to resemble everything from dogs to Star Wars characters to famous architecture. Click on the photo to check out a few more of his edible artworks… [Buzzfeed]
I’ll preface this Crave by saying I am literally Craving this right now, and as soon as you try it, you will be too. I consider myself fortunate to be able to say that ice cream is my only vice — well, aside from brut, brut rosé, prosecco, and any and all other varieties of sparkling wine beverages. I have also been known to get adventurous in the freezer section of the grocery store from time to time. Last night, my audacious nature while shopping for food led me straight into the arms of something called Adonia, which I feel is my destiny. A derivative of delicious gelato brand Ciao Bella, this new Greek frozen yogurt is fat-free, doesn’t contain any artificial sweeteners, and happens to be just 130 calories per serving (75 a pop, if you go for the bars), but what you want to know is how delicious is it? So, so delicious — cold, creamy, and smooth, with a texture somewhat like a more frozen Pinkberry. It comes in seven flavors (vanilla, raspberry, blueberry, key lime, peach, mango, and espresso), with bars in peach and blueberry. The peach is my favorite. You want to eat this. Adonia is brand new, but should be on the shelves of your grocery store of choice by the end of the month. [$6.99, Adonia by Ciao Bella]
I don’t know about you, but being out in the sun for long stretches of time makes me very, very hungry. I would happily consider wearing a bikini that would both protect me from the sun and from hunger. So what if I can’t wear it while I swim? At least I won’t have to pack a sandwich. This pizzakini is perfect for poolside tanning and snacking — two of my favorite summer activities. Click through to see some more fabulous foodkinis. [The Clearly Dope]
Not only does this DIY vanilla extract look delicious, it’s just about the easiest thing in the world to make, and if you have some vodka in your liquor cabinet, all you need to complete the recipe is a few vanilla beans. It takes a few weeks to darken up and bring all of that yummy vanilla flavor out, so if you make it now, it should be starting to get some nice color by Mother’s Day! [Bake At 350]
While Cinco de Mayo really may be more of a French holiday, for most of us it’s just the best excuse ever for a round of margaritas and delicious Tex-Mex cuisine. The zest and the spice of the fare makes for one hot holiday, and with the fifth of May falling on a Saturday this year, there’s no better time to gather friends and family for a good old fiesta. Whether your gathering is grande or small, here are some amazing Tex-Mex recipes to consider that will be enjoyed by all. Read more …
Maybe it was her special chicken dish. Maybe it was her rice and beans. Maybe it was the hot cocoa she made after you came in from playing in the snow. Everyone’s mom had some special recipe that brings you back home whenever you eat it. In honor of Mother’s Day (May 13, don’t forget or you are in big trubs!), we’re asking Frisky readers to send us their favorite recipe from Mom — or, you know, a suitable maternal-like figure — and a pic if you’ve got one. Email it to Jessica@TheFrisky.com with “Mother’s Day Recipes” in the headline and we’ll collect them all in one massive gallery of tasty childhood nostalgia. Mom will be so proud!