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sweetbunie:

I’m extremely happy to present my first giveaway! I gathered a lot of prizes to thank my followers for their continuous support (ノ◕ヮ◕)ノ*:・゚✧

Rules:

  • Mbf sweetbunie. Do not unfollow afterwards or else you will be disqualified >.<
  • Reblog this post. Each reblog gives you an extra entry~
  • No giveaway blogs 
  • Likes do not count
  • Do not delete the caption
  • Open internationally
  • Giveaway ends September 24, 2014
  • 4 Winners

Prizes:

Music:

Beauty:

Fashion:

2nd Place Prizes:

Music:

Beauty:

Fashion:

Runner Ups

Beauty:

Fashion:

Extra Notes:

  • Must be 18 or have parental permission. I will need to know your full name, phone number, and shipping address.
  • Winners will not be disclosed at the end of the giveaway due to privacy reasons
  • Winners will be chosen randomly 
  • Please have your ask open so I can contact you. If the winners do not respond within 24 hours, I will select new winners.
  • If this post gets enough notes, I will select more winners and add more prizes ○´∀`○

Good luck!

redefiningfood:

Perfect dessert colours: A dessert parfait of Sugarless Raspberry Sorbet with Mango and Coconut Milk Sticky Rice 

In Thailand, mango and sticky rice is insanely popular - and for good reason, since mango just goes so well with sticky rice. But I’ve always found mango and sticky rice on its own to be way too sweet, so when at my mother’s house party her friends decided to add homemade Raspberry Sorbet to the much loved traditional combination, I realised that we had happened on something amazing. Mango and sticky rice is relatively easy (cut mango, and glutinous rice with coconut milk poured on top of it) but so is the raspberry sorbet - you don’t even need an ice cream machine!
Ingredients: 1 and 1/2 cups of agave nectar (depending on how sweet you want it - I’ve seen people use 2 cups with results that they’ve loved)/ 1/4 cup of lemon juice/ 4 cups of fresh or frozen raspberries
Combine all the ingredients in a blender and blend until completely smooth.
Refridgerate for around an hour, until it’s just hard enough but not frozen. If you’d like to leave it overnight, simply take it out 5-10 minutes before serving! 
Zoom Info
Camera
Canon EOS 5D Mark III
ISO
100
Aperture
f/2.8
Exposure
1/80th
Focal Length
100mm

redefiningfood:

Perfect dessert colours: A dessert parfait of Sugarless Raspberry Sorbet with Mango and Coconut Milk Sticky Rice 

In Thailand, mango and sticky rice is insanely popular - and for good reason, since mango just goes so well with sticky rice. But I’ve always found mango and sticky rice on its own to be way too sweet, so when at my mother’s house party her friends decided to add homemade Raspberry Sorbet to the much loved traditional combination, I realised that we had happened on something amazing. Mango and sticky rice is relatively easy (cut mango, and glutinous rice with coconut milk poured on top of it) but so is the raspberry sorbet - you don’t even need an ice cream machine!

Ingredients: 1 and 1/2 cups of agave nectar (depending on how sweet you want it - I’ve seen people use 2 cups with results that they’ve loved)/ 1/4 cup of lemon juice/ 4 cups of fresh or frozen raspberries

  1. Combine all the ingredients in a blender and blend until completely smooth.
  2. Refridgerate for around an hour, until it’s just hard enough but not frozen. If you’d like to leave it overnight, simply take it out 5-10 minutes before serving! 
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