♡ thank you for all the support , kisses to all ♡

taglist ;
@the-tip-girly
@dariajanczyk
@vale-g
@amandaxnicole
@naja93-b-day-august-13
@peace-and-love
@ohheyychelsea
 
okay so this is perfect for christmas & it's pretty easy to make. i'll make it after i type this up haha(:
 
ingredients »
• 12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
• 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
• 8 peppermint candy canes
 
directions »
 
01 ; Crush the candy canes into reallyyyy tiny pieces *HINT* put them in a ziploc bag & roll a rolling pin over the bag several times to crush them more!
 
02 ; Prepare a cookie sheet by covering it with smooth aluminum foil.
 
03 ; Melt the dark chocolate, & pour on the cookie sheet. Spread it all around the sheet with a spatula. Place the tray in the freezer to harden while you melt the white chocolate.
 
04 ; Melt the white chocolate, stir in a ton of the delish crushed candy canes. Save 1/4 of the candy canes though.
 
05 ; Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
 
06 ; While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.
 
07 ; Once the peppermint bark bark is completely set, break into small, uneven pieces by hand!
 

Now you can eat it (: have fun & use it as gifts too or for your teachers, friends, family, neighbors, etc. c:
 
xo caitlin (:

hey guys it's caitlin again.
 
so you all know i'm part japanese right? well my favorite thing in the whole world is matcha. Matcha is green tea in japan, they have sooo much recipes like matcha ice cream, matcha pound cake, matcha pancakes, matcha cupcakes, matcha bread, matcha drinks, etc. So this is my all time fave; matcha pound cake.
 

ingredients ;
 
* 2 large eggs
* 1 cup flour
* 2/3 cup sugar
* 1/2 cup butter
* 1 Tbsp matcha (green tea powder)
* 1/2 tsp baking powder
 

(( note ; the green tea powder might be hard to find, but very worth it if you get it! there might be some in your local asian store, or you could go to chinatown or just ask any japanese or korean friends you have!! ))
 

directions ;
 
01 ; Cream butter in a bowl. Add sugar in the butter and mix well. Gradually add beaten eggs and stir well. Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.
 
hope you guys love this as much as i do. this is seriously like amazing. i am sooo passionate for this . it literaly tastes like heaven. NO JOKE omfg i just want some now ):
 

 
taglist ;
@lil-babii-doll
@l-i-v-e-l-a-u-g-h-l-o-v-e
@asimariee
@brollybricks
@umim
@victoria389-890
@edenkoren
 

 
xo caitlin

so if you want cookies to give Santa, give him these cool twisted peppermint ones! They are so traditional & i have them every single year!
 

servings ; 54
 
ingredients ;
* 1 cup sugar
* 1 cup butter or margarine, softened
* 1/2 cup milk
* 1 teaspoon vanilla
* 1 teaspoon peppermint extract
* 1 egg
* 3 1/2 cups Gold Medal® all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon red food color
* 2 tablespoons finely crushed peppermint candies
* 2 tablespoons sugar
 
directions ;
 
01 ; Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours
 
02 ; Heat oven to 375ºF, stir together peppermint candy and 2 tablespoon sugar ; set aside.
 
03 ; For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
 
04 ; Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
 
taglist ;
 
@davie
@bodangela
@na-na-na-na-na-natman
@polyvoretipteam
@heckyeahalex
@ohmylady
@blaircorneliawaldorf
@ashleigh96
@emaalee
@young-and-loaded
 
these are really good so i hoppe you try them!!
 

xo caitlin
 
@caitlinxo

when you wake up on christmas morning, you can make this quick cocoa to warm your family up (:
 

makes ; 4 servings
 
ingredients ;
» 4 cups milk
» 3 squares (1 ounce) semisweet chocolate, chopped
» 4 peppermint candy canes, crushed
» 1 cup whipped cream
» 4 small peppermint candy canes
 

directions ;
 
01 ; In a saucepan, heat milk until hot, but not boiling.
 
02 ; Whisk in the chocolate and the crushed peppermint candies until melted and smooth.
 
03 ; Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
 
♡ hope you like ♡
 

xo caitlin ♡
 

tag list ;
 
@dahliafantasy
@crystal-chu
@the-tip-of-the-week
@the-fashion-friend-xx
@xoxokatie
@it-jazzy-kitty-boo
@egirl-979
@palmtreesandpearls
@buds-over-studs
@turn-around-bright-eyes
@lena-juicy-xoxo
@larissa-xo

♡ sorry we haven't been on ♡
 
makes ; four servings
 

ingredients ;
 
» 2 tablespoons brewed espresso
» 1 tablespoon unsalted butter
» 3 1/2 ounces dark chocolate, broken into small pieces
» 2 tablespoons Marsala wine or rum (optional)
» 2 egg yolks
» 4 teaspoons white sugar
» 2 tablespoons mascarpone cheese
» 3/4 cup heavy cream
 

directions ;
 

01 ; Combine espresso and butter in the top of a double boiler over simmering water.
 
02 ; Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
 
03 ; Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
 
04 ; Stir mascarpone cheese into marsala mixture. Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
 
05 ; Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes. Fold half of whipped cream into cooled chocolate mixture. Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
 

i hope you guys like this...
 
by the way !! we're going to have a tag list so everybody knows we're back. i hope you don't mind if we tag you! & if you want to be in the weekly tag list, just comment or pm us!
 
tag list ;
@darakristi
@bodangela
@kate-olivia
@l-a-u-r-e-n-0
@lillylibelle
@voguevictim
@sophie-is-a-dreamer
@courtney-faith
@xx-blair-xx
@lesbian-unicorns
@x0-alie
 

 
thanks !
 
xo caitlin ♡

Hey guys, it's Caitlin!
 
So I know, we went missing for THREE MONTHS. Well, someone on our account, we don't know who, changed the password. I tried getting back on today because I finally had the time to go on polyvore. Now we're back and we'll be doing our usual routine!
 

 
I hope you guys forgive us /:
 

- xo caitiln ♡

these are some breakfast combos that you can make ! ♥
 

01 § scrambled eggs & bacon ♥
 
cook up some scrambled eggs & bacon and serve it with toast, tea, orange juice and toppings!(:
 
02 § pancakes and strawberries ♥
 
get out your pancake batter and cook up some pancakes and serve it with strawberries, fresh fruit and milk!(:
 
03 § waffles and ice cream ♥
 
make some waffles and a scoop of ice cream to top off the waffle!(: serve with tea!
 
04 § croissants and chocolate ♥
 
get out a croissant and cut it open & make it hollow inside to put in chocolate or NUTELLLA! then eat it with milk!(:
 
05 § cereal & fruits ♥
 
make whatever cereal & add sliced strawberries and bananas. i suggest getting an oats type cereal not like fruit loops. haha(:
 
06 § parfait and smoothie ♥
 
make a parfait with yogurt, fruits, jam, and nuts! make a smoothie too!(: you can find smoothies in our drink collection ;*
 
07 § toast and nutella ♥
 
you can just grab some toast and dab nutella on it on the way to school(: don't forget milk to wash it down
 
08 § crepes and toppings ♥
 
make thin soft crepes and get a ton of toppings like strawberries, nutella, syrup, chocolate, ice cream, fruits, jam, and anything else(:
 
09 § french toast and yogurt ♥
 
make some french toast smear some syrup on it and get out your yogurttt!(:
 
1O § fruit salad ♥
 
lettuce, cucumbers, and fruits. fresh and perfect for breakfast (:
 

 
xxx - caitlin

okay since school either started or is about to start for you, then here is some delcicious french fry recipe!
 
by the way, i'm the new polyvore cook c:
@xokriisten thats me(:
 

serves FOUR
 

ingredients ;*
 
- 1/3 cup white sugar
 
- 2 cups warm water
 
- 2 large russet potatoes - peeled, and sliced into 1/4 inch strips
 
- 6 cups vegetable oil for frying
 
- salt to taste
 

directions ;*
 

01 ; - In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
 

02 ; - Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.

 
enjoy!(:
 

bon appetite ♥
 

 
by the polyvore cooks♥(:

ummm YUM?(:
 
serves - 16
 
ingredients ;
 
* 1 tablespoon butter
* 1 egg, lightly beaten
* 1/2 cup onion, finely chopped
* 1 pkg frozen chopped spinach, thawed and drained
* 8 sheets phyllo
* 1 cup crumbled feta cheese
* 1 stick butter, melted
* Salt
* Pepper
 
directions ;
 
1//. In a skillet melt butter & cook onion for about 3 minutes or until softened.
2//. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper.
3//. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough.
4//. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle.
5//. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container.
6//. Bake for 15 minutes or until golden brown and puffed.
 

 
bon appetite ♥
 

 
- caitlin
 

add my fashion account ; @caitlinxo

▲ hats are cool yo(;
 
okay so i found this on a blog and im like holy shit this is ahdorable. i'll probably make it later (:
 
makes 12
 
ingredients ;
 
batter:
* 3 ounces unsweetened chocolate, chopped
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 1/4 cups sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
 
frosting:
* 1 3/4 cups sugar
* 3 large egg whites
* 1/4 teaspoon cream of tartar
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
 
chocolate coating:
* 2 cups chopped (about 12 ounces) semisweet chocolate
* 3 tablespoons canola or vegetable oil
 
steps ;
 
1. Preheat oven to 350 degrees w/ rack in center. Prepare the batter ; Place chocolate in a medium heatproof bowl, & set it over a medium saucepan of barely simmering water ; stir chocolate until melted and smooth. Remove bowl from heat, & set aside to cool slightly.
 
2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
 
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
 
4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
 
5. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
 
6. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
 
7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
 
8. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes
 
9. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
 
10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.
 

 
this is pretty long but DELICIOUS so enjoy!
 
bon appetite ☺
 

@caitlinxo (: