[`cool beans.]
hi, my name is lii. im something like 89% sugar/caffeine. i like spreading positive vibes. i love a lot of things and people and i'd love to be your friend. <3


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veganrecipecollection:

(via Recipe: Cupcake Cones | One Green Planet)

veganrecipecollection:

(via Recipe: Cupcake Cones | One Green Planet)




ambrosial-eats:

Creamy Baked Mac &amp; Cheese

ambrosial-eats:

Creamy Baked Mac & Cheese




keroiam:

Recipe:  Carrot Lemonade

keroiam:

Recipe:  Carrot Lemonade




thecakebar:

Cinnamon Sweet Bread! (tutorial/recipe)




lillianmaxwell:











Bunny Bread: 2-1/2 to 3 cups all-purpose flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup (8 ounces) sour cream1/4 cup water2 tablespoons butter1 eggPut the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water. Let it rise double and cut into 16 equal parts.Baking tray lined with baking paper and cut the ears with scissors.Then, the eyes can be put, such as pepper grains.Bake at 375° for about 10 minutes or until golden brown.

lillianmaxwell:

Bunny Bread: 
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water. 
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.

Bake at 375° for about 10 minutes or until golden brown.




thefoodp0rnblog:

S’mores Pie

thefoodp0rnblog:

S’mores Pie




id-rather-have-food:

Cookie Dough Eggs and Chocolate PB Nests

id-rather-have-food:

Cookie Dough Eggs and Chocolate PB Nests




id-rather-have-food:

chocolate chip sour cream coffee cake

id-rather-have-food:

chocolate chip sour cream coffee cake




fattributes:

Taco Tater Tot Bake

HOLY FUCK

fattributes:

Taco Tater Tot Bake

HOLY FUCK




thegoldenpilot:

Harry Potter Pumpkin Juice
What you’ll need: 1 cup pumpkin pie puree1 cup apple juice – chilled1/2 cup pineapple juice – chilledwhipped cream – optional
What to do: 1. Into your blender or food processor add: pumpkin pie puree, apple juice and pineapple juice. Pulse to combine.
2. Pour into glasses. Top with whipped cream if desired.

thegoldenpilot:

Harry Potter Pumpkin Juice

What you’ll need: 
1 cup pumpkin pie puree
1 cup apple juice – chilled
1/2 cup pineapple juice – chilled
whipped cream – optional

What to do: 
1. Into your blender or food processor add: pumpkin pie puree, apple juice and pineapple juice. Pulse to combine.

2. Pour into glasses. Top with whipped cream if desired.




id-rather-have-food:


 Orange Cappuccino Cake

id-rather-have-food:




caaaaaake:

Chocolate Salted Caramel Cupcakes
Makes approximately 21 cupcakes.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3/4 cup warm water
  • Salted Caramel Filling, recipe below

Preheat the oven to 350 degrees F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15-17 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

Use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Make the salted caramel.

Salted Caramel

  • 2 1/2 cups sugar
  • 2/3 cup water
  • 1 tablespoon light corn syrup
  • 3/4 cup heavy whipping cream
  • 2 1/2 teaspoons flaked sea salt, preferably Fleur de Sel

Heat sugar with the water and corn syrup in a heavy saucepan over medium-high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove from heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Let cool for about 15 minutes; if caramel begins to harden reheat gently until pourable. Spoon 1 to 2 teaspoons warm caramel into each hollowed-out cupcake. The caramel will slightly sink into the cupcake – just add a bit more. Sprinkle a pinch of sea salt over filling.

Use the leftover caramel for the frosting.

Salted Caramel Buttercream Frosting

  • 1 stick salted butter
  • 1 stick unsalted butter
  • 1/2 teaspoon flaked sea salt
  • 1 teaspoon vanilla extract
  • 3 – 4 cups powdered sugar
  • About 1/2 cup leftover caramel sauce from above

Caramel should now be cool enough to use for the frosting. Make sure it’s slightly warm to the touch, and still pourable. If it’s hardened too much, gently reheat until pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low; add powdered sugar and vanilla. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium-high speed for a few minutes until light and airy, and completely mixed. If the frosting looks like it needs to set up a bit, refrigerate it for 15 – 20 minutes. The caramel walks a fine line between being either too warm, or too thick and unpourable if it gets too cool, so this affects the temperature of the frosting and you may need to compensate for that by refrigerating if the caramel warmed the frosting too much. Add more confectioners’ sugar, in 1/2 cup increments, to make the frosting stiffer if you need to.

Use a pastry bag with a medium open-star tip and pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers.





Toblerone cupcakes…
http://bakeitinacake.com/recipes/tobleronecupcakes

Toblerone cupcakes…

http://bakeitinacake.com/recipes/tobleronecupcakes




nationalballet:

Our dancers can cook too! If you need some help preparing your Thanksgiving menu, this week our dancers share their favourite holiday recipes that are sure to be a hit with your guests.
Krista Dowson’s Toblerone Shortbread SquaresIngredients:3/4 cups unsalted butter 1/2 cup icing sugar 1/2 tsp vanilla 1/4 tsp salt 1 1/3 cups all purpose flour 3/4 cup coarsely chopped Toblerone chocolate bar
Pre-heat oven to 300 degrees F. Beat the butter until smooth. Gradually add sugar and continue mixing until light and fluffy. Beat in flour, vanilla and salt. Stir in cut up Toblerone. Scrape dough into an ungreased 8’ square pan. Pat dough into an even thickness. Using a fork prick the surface every inch. Bake until edges are lightly golden—approx. 30-40 minutes. Cut into squares while still warm. Let cool in pan. Using a spatula remove squares and store in an air tight container.We find one batch is never enough. Enjoy!
Krista Dowson photo by Sian Richards.

nationalballet:

Our dancers can cook too! If you need some help preparing your Thanksgiving menu, this week our dancers share their favourite holiday recipes that are sure to be a hit with your guests.

Krista Dowson’s Toblerone Shortbread Squares

Ingredients:
3/4 cups unsalted butter
1/2 cup icing sugar
1/2 tsp vanilla
1/4 tsp salt
1 1/3 cups all purpose flour
3/4 cup coarsely chopped Toblerone chocolate bar

Pre-heat oven to 300 degrees F. Beat the butter until smooth. Gradually add sugar and continue mixing until light and fluffy. Beat in flour, vanilla and salt. Stir in cut up Toblerone. Scrape dough into an ungreased 8’ square pan. Pat dough into an even thickness. Using a fork prick the surface every inch. Bake until edges are lightly golden—approx. 30-40 minutes. Cut into squares while still warm. Let cool in pan. Using a spatula remove squares and store in an air tight container.

We find one batch is never enough. Enjoy!

Krista Dowson photo by Sian Richards.