Travel, culinary, photography, fashion, digital art, sewing -all before 8am...joking. I work full-time but someday I will take my talent and passion and find my dream job.

• 
  4th May

  This cake has black beans in it! What…so cool

  thecakebar:

  Chocolate Peanut butter Cake!

  Ingredients

  • 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 5 tablespoons unsalted butter, or coconut oil
  • 3/4 cup cane sugar
  • 5 tablespoons special dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

  How-To

  1. Preheat oven to 350°.
  2. Spray a 6″ round cake pan with cooking spray with flour in it. Also, I used a bake even strip.
  3. Blend the beans, 2 eggs, vanilla and sugar in the food processor (or blender) on high until completely blended.
  4. In a small bowl combine the cocoa powder, baking powder and baking soda.
  5. In a large bowl, beat the butter/coconut oil until fluffy.
  6. Add the remaining two eggs and beat well after each egg.
  7. Beat in the bean mixture.
  8. Beat in the dry ingredients.

  Recipe continues here!

  Need more help? Contact me @thecakebar I love to help!

  Reblogged from: thecakebar
  +1,242 notes
  foodcakerecipebakepeanutbutterchocolatechocolate peanut butter cakeblack beansbuttercocoa
• 
  10th April

  phoods:

  (via Multigrain Boule « Culinary Adventures in the Kitchen)

  Reblogged from: breadlove
  +107 notes
  buttercheesepartyparty foodfood
• 
  20th March

  katcakes:

  Melon Pan (メロンパン)

  みなさん、こんにちは！今日、私はメロンパンを作りました！ちょっと大変でしたが、とてもたのしくて、おいしかったです！

  There’s two things that influenced my little Japanese bread. One, I am currently also studying second-year Japanese, so I thought it would be a fun way to start off writing a sentence in Japanese. So that you all know what that beginning line says, the translation is: Hello everyone! Today, I made Melon Pan. It was a bit tiring, but a lot of fun and it was very delicious. Secondly, as a member of the Baking Society at my University, each month we are given a baking challenge to complete. This month of March, we were asked to make Melon Pan! I finally had the time and day to try it out.

  Melon Pan, believe it or not, does not actually taste like melon. The soft and fluffy sweet bread covered with a layer of thin crunchy cookie dough actually gets it’s name from the pattern that is marked out on the bun. Some people flavour their melon pan with melon essence, so in some ways you can still make it ‘melony’. 

  I have never made bread before, so this was a great challenge for me. It took a lot of time to make this bread, but it’s not very complicated. In fact, you’re really only mixing and combining. The rest of the time is just allowing the yeast to rise (almost two hours in total). I suggest following the recipe precisely, as this will help you to achieve a really soft and fluffy bread, which is one of the important factors with this bread. With that said, WATCH THE VIDEO! This is also the first time I had to watch a video in order to follow a recipe! 

  Since the method wasn’t given, here is my simplified version of making melon pan. 

  Melon Pan (adapted from Cookingwithdog via Youtube)

  Ingredients

  Cookie Dough

  • 25g Unsalted Butter (at room temperature)
  • 35g Sugar
  • 25g Beaten Egg
  • 80g Cake/Pastry Flour
  • 1/4 tsp Baking Powder

  Bread Dough

  • 140g plain flour
  • 25g Sugar 
  • 1/3 tsp Salt
  • 5g Milk Powder
  • 3g Instant Yeast (1 tsp = 5g so a little less)
  • 1 tbsp Beaten Egg
  • 70ml Warm Water
  • 15g Butter

  Method

  1. To make the cookie dough: In a medium sized bowl, cream together butter and sugar until light and fluffy. Add in the beaten egg a little at a time until combined. Mix the flour and baking powder together in a separate bowl. Sift twice, then add flour into the egg batter 1/3 at a time, and fold to combine. Form into a log and refrigerate for an hour. 
     
     
  2. To make the bread dough: Mix flour, sugar, salt, milk powder and yeast in a large bowl and set aside. Combine the warm water and egg together, and add to the flour mixture in two batches, folding after each addition. Tip out onto a floured surface, then knead the dough for about 3 minutes. Flatten the dough and spread on the butter, then continuously knead until dough is smooth and no longer sticky (at this point, you need to be patient. This process can take almost 10 minutes. The dough will be very sticky, but you just have to keep kneading and it will eventually become smooth. Don’t add flour!) Place dough into a bowl and let it rise in a warm place for 40 min or until doubled in volume.
     
     
  3. To make the melonpan: Roll out the dough into a log and divide dough into 5 equal balls. Place on a tray and allow to rest for 20 minutes. Meanwhile, divide the cookie dough into 5 equal balls, and shape them into discs, about 7cm in diameter. 
     
     
  4. Roll the dough to remove the air, then cover each of the balls with a cookie disc. Pinch the bottom of the balls and roll them in extra sugar. Using a sharp knife, draw diagonal lines across the dough to score them like a melon. Repeat with remaining dough and cookie discs, then set aside and allow the dough to rise for another 40 minutes or until doubled in size.
     
     
  5. Preheat the oven to 170C. Place the dough into the oven and bake for 12 minutes or until bread is cooked through and cookie is lightly browned.   

  ENJOY! :D

  
  

  ps. I apologise for the iPod quality photo. My camera has currently been misplaced.

  Reblogged from: katcakes
  +106 notes
  foodrecipeJapaneseJapanese breadMelon Panbreadbuttersugareggbread dough
• 
  23rd February

  findvegan:

  date filled butter cookie

  Reblogged from: findvegan
  +27 notes
  cookiesrecipebakedatebuttercookietreatsubmission
• 
  17th February

  thecakebar:

  Peppermint Icing! (recipe)

  Reblogged from: thecakebar
  +251 notes
  DIYicingfoodrecipepeppermintmoderncupcakecakepowdered sugarbuttercream cheese
• 
  17th January

  Always need this.

  thecakebar:

  Food Recipe Conversion Help! (more conversions here)

  • Here is the original post I made to help you convert from USA to Metric system vice versa :)

  Reblogged from: thecakebar
  +261 notes
  conversionequivalentstempraturecookingvolumeingredientmeasurebutterchocolatecreameggflourbake
• 
  12th January

  prettygirlfood:

  DIY Toffee!! Really easy to make

  Ingredients:

  25 gr of butter

  150 gr of sugar

  250 ml of cream

  75 ml of molasses

  Boil all ingredients in a pot and continuously remove. To check if the toffee is done, put a few drops of the mixture into a glass with cold water. If  drops are consistent and can be caught with your fingers is that it is ready. Put in a silicone mold or make your own mold with aluminum foil. It must result in a rigid rectangular plate of toffee. To speed up the process we can put it in the fridge for a while. Cut into squares and wrap in cellophane.

  http://alricoheladodetuttifruti.tumblr.com/

  Reblogged from: prettygirlfood
  +524 notes
  DIYfoodcandytoffeeeasyhow tobuttersugarcreammolassessubmission
• 
  22nd December

  I have 4 sticks of unsalted butter sitting on my table getting soft and lovely for my famous Christmas Sugar cookies. Butter is the magic that makes my cookies disappear!

  alibuttons:

  My favorite.

  (Source: v-missmiche11e)

  Reblogged from: alibuttons
  +6,610 notes
  butter
• 
  16th December

  prettygirlfood:

  Toffee Crunch Cupcakes

  Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

  Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee (recommended: Starbucks Via)
  • 1/2 cup hot coffee
  • 1/2 cup chocolate covered toffee bits

  Instructions:

  1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

  TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

  Caramel Frosting

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/3 cup caramel sauce (click here for a homemade caramel recipe) 

  Instructions:
  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

  Chocolate Dipping Sauce
  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 5-8 tablespoons water, warm

  Instructions:
  1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

  To assemble cupcake:

  1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

  Reblogged from: prettygirlfood
  +1,480 notes
  recipecupcakecaketoffee crunch cupcakecoffeestarbucksbuttercocoascharffen berger
• 
  15th November

  filipinafoodie24:

  Spiced Mice Butter Cookies

  Reblogged from: bakeddd
  +255 notes
  foodrecipemousecookiebakegiftspicebutter