"Esto no acaba hasta que termina"-Cartas desde el interior
-孤独-
#Never give up.
Background Illustrations provided by: http://edison.rutgers.edu/
Reblogged from oktotalk  8 notes

oktotalk:

how to deal with the loss of your father. its been over two years and not getting any better. tried counseling and meds just cant seem to find happiness in my life.

I think you didn’t lose your father, he’ll always be there for you, now he can’t be phisicaly with you but… he always going to be in your heart, your memories, the words he said, it is someting that just you can’t erase or lose.

Reblogged from cooking-confessions  45 notes
cooking-confessions:

Decadent Chocolate Raspberry Cheesecake
Ingredients:
20 chocolate wafer cookies
2 tablespoons melted butter
2 packages cream cheese, softened
2 packages reduced-fat cream cheese, softened
1 1/2 cups sugar
2/3 cups unsweetened cocoa powder
1 teaspoon vanilla extract
4 large eggs
2 packages (6 ounces or 1 1/3 cup each) Driscoll’s Raspberries, divided
2 tablespoons vegetable shortening
1/2 package (16-ounce) bag semi-sweet chocolate chips
Click here for the full recipe.
—-
Cook’s Notes: This is my favorite cheesecake I have ever made; and that’s saying something as I LOVE to make cheesecake. This turned out to be really light, it had the consistency of mousse. I will most certainly be adding this to my repertoire. On a final not I did not make the chocolate curls, I did not have time and as far as I could tell it made no difference.

cooking-confessions:

Decadent Chocolate Raspberry Cheesecake

Ingredients:

  • 20 chocolate wafer cookies
  • 2 tablespoons melted butter
  • 2 packages cream cheese, softened
  • 2 packages reduced-fat cream cheese, softened
  • 1 1/2 cups sugar
  • 2/3 cups unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 packages (6 ounces or 1 1/3 cup each) Driscoll’s Raspberries, divided
  • 2 tablespoons vegetable shortening
  • 1/2 package (16-ounce) bag semi-sweet chocolate chips

Click here for the full recipe.

—-

Cook’s Notes: This is my favorite cheesecake I have ever made; and that’s saying something as I LOVE to make cheesecake. This turned out to be really light, it had the consistency of mousse. I will most certainly be adding this to my repertoire. On a final not I did not make the chocolate curls, I did not have time and as far as I could tell it made no difference.

Reblogged from wakeuphealthy  74 notes
wakeuphealthy:

UNDER 100 CALORIE Double Chocolate Banana Bread Oat Bars {vegan and gluten free}
INGREDIENTS
1 cup gluten free oats
1/2 cup unsweetened cocoa powder
1/2 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
3 medium to large ripe bananas
1 teaspoon pure vanilla extract (gluten free, if desired)
1/4 cup honey (agave nectar or maple syrup if vegan)
1/3 cup vegan chocolate chips
For chocolate drizzle:
2 tablespoons chocolate chips (vegan, if desired)


INSTRUCTIONS
Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray.
To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Transfer oat flour medium bowl; whisk in cocoa powder, baking powder, and baking soda; set aside.
Place bananas, vanilla, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
Prepare drizzle by adding 2 tablespoons of chocolate chips to a microwave safe bowl. Microwave on high in 30 seconds intervals until chocolate is melted; stir well to combine then drizzle over the top of bars. Cut bars into 16 squares and enjoy!



NOTES
Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.

Nutrition Information
Serves: 16

Serving size: 1 bar
Calories: 93
Fat: 3.4g
Carbohydrates: 17.9g
Sugar: 9.5g
Fiber: 2
Protein: 1.4g
http://www.ambitiouskitchen.com/2014/05/double-chocolate-banana-bread-oat-bars-vegan-and-gluten-free/

wakeuphealthy:

UNDER 100 CALORIE Double Chocolate Banana Bread Oat Bars {vegan and gluten free}

INGREDIENTS
  • 1 cup gluten free oats
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 3 medium to large ripe bananas
  • 1 teaspoon pure vanilla extract (gluten free, if desired)
  • 1/4 cup honey (agave nectar or maple syrup if vegan)
  • 1/3 cup vegan chocolate chips
  • For chocolate drizzle:
  • 2 tablespoons chocolate chips (vegan, if desired)
  • INSTRUCTIONS
    1. Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray.
    2. To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. Transfer oat flour medium bowl; whisk in cocoa powder, baking powder, and baking soda; set aside.
    3. Place bananas, vanilla, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
    4. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
    5. Prepare drizzle by adding 2 tablespoons of chocolate chips to a microwave safe bowl. Microwave on high in 30 seconds intervals until chocolate is melted; stir well to combine then drizzle over the top of bars. Cut bars into 16 squares and enjoy!
    NOTES
    Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.
    Nutrition Information
    • Serves: 16
    • Serving size: 1 bar
    • Calories: 93
    • Fat: 3.4g
    • Carbohydrates: 17.9g
    • Sugar: 9.5g
    • Fiber: 2
    • Protein: 1.4g

    http://www.ambitiouskitchen.com/2014/05/double-chocolate-banana-bread-oat-bars-vegan-and-gluten-free/