A blog where I share recipes, techniques, websites dedicated to food and pictures.
Baking Around
First set: gathering all the required ingredients.
Creaming together the butter, brown sugar and sugar
Adding the eggs and vanilla, one at a time until each is blended (or as I do it: one teaspoon of vanilla with one egg.)
Dry ingredients next. Flour, baking soda and salt. Put in the salt and baking soda first then add the flour a little at a time slowly until blended to avoid having flour shoot into the air.
Last bit of flour, almost done!
Surprise ingredient decided to add at the last minute.
And the finished product, ready to be placed in the fridge to chill and firm up for the next few hours. Possibly overnight. It gives the dough time to develop the flavors and firm up enough that the cookies don’t spread too much.
Well… this is interesting, not only does it come with homemade simple recipes (with no preservatives) but you can also download the wrappers…
(via ashinan)
One came out perfect, the other cracked. Easy enough to cover, put the damaged layer on the bottom and the other on top. Not that it matters much, the taste is important. Next to let it cool completely before attempting to ice them.
From scratch Mother’s Day Cake. Nothing fancy but I’ve never done cake from scratch before so hoping it tastes okay.
Homemade vanilla icing, defrosted yet still too cold and needs to warm up further. Might have to thicken it up with more powdered sugar as it became quite thin.
http://savorysweetlife.com/2010/03/buttercream-frosting/ - The recipe, makes a good flexible icing.
http://birdonacake.blogspot.com/p/recipes.html?recipe_id=6020964
I will be making this cake soon. So very soon.
Student living got you down?
Check out these 18 amazing snacks that you can make in a cup in the microwave! Cheap and easy these are the perfect snacks!
YAY my student union is posting student snacks!
AWESOME
(via ladyironofshield)
Chocolate Lasagna
INGREDIENTS
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding.
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
DIRECTIONS
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
I have seen heaven and it is a beautiful place
My friend said me and him can make this when I go back to uni.
I have the best friends.
Making these:
Yes I know they are the Lofthouse cookies found at Walmart and other stores but there are recipes online. So making them for my niece as an Easter present along with cupcakes and my sister possibly might want chocolate chip cookies.
