lizzbitch:

I made butterbeer cupcakes! :D

I made these Thanksgiving 2010. They didn’t really made my teeth fall out but it was so worth it!!

lizzbitch:

I made butterbeer cupcakes! :D

I made these Thanksgiving 2010. They didn’t really made my teeth fall out but it was so worth it!!

cooking-confessions:

Vanilla, Salted Butter Caramel and Chocolate Mousse:
Ingredients For the caramel:
1/2 cup (100gr) sugar
2 tablespoons (30ml) water
1/2 teaspoon fleur de sel or fine sea salt
1/4 cup (60ml ) heavy cream
2 teaspoons (10gr) unsalted butter
Ingredients For the chocolate:
4 oz (120gr) dark semisweet chocolate
Ingredients For the vanilla mousse base:
4 egg yolks
1/4 cup (50 gr) sugar
1 cup (250 ml) whole milk
1/2 vanilla bean
1 Tb (7gr) powdered gelatin, sprinkled over 3 Tb water
1 cup (250ml) heavy cream
Directions for the Caramel:
Place the sugar and water in a medium heavy bottomed saucepan and bring to a boil over high heat. Continue to cook until caramel in color.
Remove from the heat and add the salt, heavy cream and butter. 
Stir with a wooden spoon until completely smooth. Let cool to room temperature.
Directions for Chocolate:
In a medium bowl set over a pan of simmering water, melt the chocolate until smooth.
Remove from the heat and let cool to room temperature.
Directions for Mousse base:
In a large bowl, whisk the egg yolks with the sugar until very pale. 
In the meantime, in a large saucepan set over medium heat, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. 
Slowly pour the milk over the yolks, whisking constantly. 
Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). 
Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
Whip the heavy cream to soft peaks and fold it into the cooled cream base. 
Divide the base into three equal portions (one will stay untouched).
Directions to Assemble:
Add a couple of tablespoons of the base to the caramel to lighten it a bit and stir with a spoon. 
Gently fold the rest of the allotted mousse base into the caramel with a spatula.
Do the same for the chocolate portion.
Layer all three parts evenly into dishes or ramekins and refrigerate for an hour.

cooking-confessions:

Vanilla, Salted Butter Caramel and Chocolate Mousse:

Ingredients For the caramel:

  • 1/2 cup (100gr) sugar
  • 2 tablespoons (30ml) water
  • 1/2 teaspoon fleur de sel or fine sea salt
  • 1/4 cup (60ml ) heavy cream
  • 2 teaspoons (10gr) unsalted butter

Ingredients For the chocolate:

  • 4 oz (120gr) dark semisweet chocolate

Ingredients For the vanilla mousse base:

  • 4 egg yolks
  • 1/4 cup (50 gr) sugar
  • 1 cup (250 ml) whole milk
  • 1/2 vanilla bean
  • 1 Tb (7gr) powdered gelatin, sprinkled over 3 Tb water
  • 1 cup (250ml) heavy cream

Directions for the Caramel:

  1. Place the sugar and water in a medium heavy bottomed saucepan and bring to a boil over high heat. Continue to cook until caramel in color.
  2. Remove from the heat and add the salt, heavy cream and butter. 
  3. Stir with a wooden spoon until completely smooth. Let cool to room temperature.

Directions for Chocolate:

  1. In a medium bowl set over a pan of simmering water, melt the chocolate until smooth.
  2. Remove from the heat and let cool to room temperature.

Directions for Mousse base:

  1. In a large bowl, whisk the egg yolks with the sugar until very pale. 
  2. In the meantime, in a large saucepan set over medium heat, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. 
  3. Slowly pour the milk over the yolks, whisking constantly. 
  4. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). 
  5. Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
  6. Whip the heavy cream to soft peaks and fold it into the cooled cream base. 
  7. Divide the base into three equal portions (one will stay untouched).

Directions to Assemble:

  1. Add a couple of tablespoons of the base to the caramel to lighten it a bit and stir with a spoon. 
  2. Gently fold the rest of the allotted mousse base into the caramel with a spatula.
  3. Do the same for the chocolate portion.
  4. Layer all three parts evenly into dishes or ramekins and refrigerate for an hour.

(Source: recipestap.com)

cooking-confessions:

raspberry & goat cheese swirl brownies
Brownie Ingredients:
5 ounces bittersweet chocolate
5 tablespoons butter
1/4 cup almond milk
3/4 cup maple syrup
1/2 teaspoon vanilla
2 eggs or flax eggs
1/2 cup oat flour
1/8 teaspoon baking powder
1/4 teaspoon salt
raspberry cheese swirl ingredients:
4 ounces room-temperature tofutti cream cheese (or regular cream cheese)
1-2 ounces room-temperature goat cheese
1 tablespoon room-temperature butter
2 tablespoons maple syrup
1/4 teaspoon vanilla
1 cup raspberries (I used frozen), lightly mashed
Directions: 
Preheat oven to 350.
Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water. Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. 
When the chocolate is melted, remove from heat. Stir in milk. 
Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
In a separate bowl mix together flour and baking powder and salt. Set aside.
Into the chocolate bowl, stir in maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stir until just combined.
Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, vanilla, until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
In an 8×8 or greased pan (or 2 smaller pans – I used two 5×7 pans) pour brownie mixture. 
Spoon cheese mixture on top (doesn’t have to be an even layer). 
Gently crush raspberries with your hands and add them (with juice) on top of the cheese layer.
Take a knife and swirl the layers in the pan.
Bake for 25-30 minutes (depending on the size of your pan and thickness of your brownie).

cooking-confessions:

raspberry & goat cheese swirl brownies

Brownie Ingredients:

  • 5 ounces bittersweet chocolate
  • 5 tablespoons butter
  • 1/4 cup almond milk
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • 2 eggs or flax eggs
  • 1/2 cup oat flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt

raspberry cheese swirl ingredients:

  • 4 ounces room-temperature tofutti cream cheese (or regular cream cheese)
  • 1-2 ounces room-temperature goat cheese
  • 1 tablespoon room-temperature butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla
  • 1 cup raspberries (I used frozen), lightly mashed

Directions: 

  1. Preheat oven to 350.
  2. Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
  3. Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water. Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. 
  4. When the chocolate is melted, remove from heat. Stir in milk. 
  5. Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
  6. In a separate bowl mix together flour and baking powder and salt. Set aside.
  7. Into the chocolate bowl, stir in maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stir until just combined.
  8. Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, vanilla, until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
  9. In an 8×8 or greased pan (or 2 smaller pans – I used two 5×7 pans) pour brownie mixture. 
  10. Spoon cheese mixture on top (doesn’t have to be an even layer). 
  11. Gently crush raspberries with your hands and add them (with juice) on top of the cheese layer.
  12. Take a knife and swirl the layers in the pan.
  13. Bake for 25-30 minutes (depending on the size of your pan and thickness of your brownie).

(Source: loveandlemons.com)

(Source: dellacucina)

mouthsex:

  Buttered Rum Cupcakes
b-lackberry:

Source: b-lackberry
thenommables:

Mocha Cupcakes (by gagandeep.kaur)

thenommables:

Mocha Cupcakes (by gagandeep.kaur)

(via gastronomyfiles)

This was dinner and dessert yesterday! It was all yummy! Chicken was a tad bit spicier than I expected which was chill, but my mamma complained idgaf.

Guys Guys Guys!! Help me out! Reblog, Vote everything I neeeeed you!!

oatmealandjam:

This is our beautiful queen Ginger Sexton, and she’s auditionin for RuPaul’s Drag Race Season 5! She’s so fantastic! You can find her on youtube, facebook, and mostly at Tracks here in Denver. She’s absolutely amazing and would be fucking fantastic on the show! PLEASE PLEASE PLEASE VOTE FOR GINGER SEXTON!!!!!!!!

I have a lavender biscuit recipe, but I think I want these more!

I have a lavender biscuit recipe, but I think I want these more!

(via cakeapothecary)

classymissmolassy:

Strawberry Vanilla Ice Cream & Strawberry Thyme Shortbread Recipes.
hot damn!! skdhfuoisdhgsd;njgn

hot damn!! skdhfuoisdhgsd;njgn

(Source: vinolips-champagnehips)

oh sweet jesus so amazing!!

oh sweet jesus so amazing!!

(via cakeapothecary)

FASHION SOUL & A SWEET HEART: Sugar Cookie Squares & White Chocolate Raspberry Cheesecake Icing

fashionsoulandasweetheart:

Look out hips; a heavenly and irresistible dessert is coming you’r way. Not only are these sweet treats absolutely adorable (I mean, make it pink and you’ve got me), but they were one of the best desserts I’ve had in a long time. You know you’ve found a good recipe when you crave your own…

(Source: )