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.

• 
  5th May

  findvegan:

  Delicious low cal Guacamole - secret healthy ingredient!

  Reblogged from: findvegan
  +63 notes
  recipehealthylow calguacamoleavacadoveganingredientsecretsubmission
• 
  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
• 
  28th September

  I know that I have posted homemade vanilla extract before but this one is has a great step-by-step photo tututorial. For me it is all about the simple, simple tutorial! :) Diz

  +63 notes
  DIYtutorialvanillahomemadefoodingredientvanilla extracthow to makebake
• 
  15th September

  breakfast-brunch-dessert:

  Cheesecake-Stuffed Pumpkin Cupcakes

  • One 8-ounce package cream cheese, at room temperature 
  • ½ cup confectioners’ sugar 
  • 2 large eggs, plus 5 large egg whites 
  • 2 teaspoons pure vanilla extract 
  • 1 ½ cups gluten-free flour blend 
  • 2 teaspoons pumpkin pie spice 
  • 1 ½ teaspoons baking powder 
  • ¾ teaspoon salt 
  • 1 cup canned pumpkin puree 
  • 1 cup granulated sugar 
  • ½ cup vegetable oil 
  • 1 cup light brown sugar 
  • Simmering water 
  • 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

  Directions

  1. Place a rack in the lower third of the oven and preheat to 350 °. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and ½ teaspoon vanilla. 
  2. In a bowl, whisk the flour, pumpkin pie spice, baking powder and ½ teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture. 
  3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, about 25 minutes. Let cool. 
  4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining ¼ teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 ° on an instant-read thermometer. 
  5. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining ½ teaspoon vanilla. 
  6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

  Reblogged from: cajunmama
  +804 notes
  foodpumpkincheesemuffincupcakerecipedessertbakefrostingingredientcheesecake
• 
  24th August

  veganbreakfast:

  Banana fig crumble by Ashlae | Ladycakes on Flickr.

  Reblogged from: veganfeast
  +25 notes
  veganfoodrecipebananafigdessertingredientbakebreakfast
• 
  22nd August

  Cinnamon Syrup Cake

  by Meagan Micozzi on June 17, 2011

  +3 notes
  foodrecipecakebirthday cakecinnamonbutterdark brown sugarbakeingredient
• 
  28th June

  boyfriendreplacement:

  Chocolate Mousse Pie with a Secret Ingredient! You will not even guess it…

  Recipe

  Reblogged from: celebratewithcake
  +175 notes
  foodchocolatemoussepieingredientrecipedessert
• WWW.
  28th April
  Food.com Recipe Search

  ffffood:

  As Lifehacker describes it, “Food.com Searches Pretty Much Every Recipe Site at Once”:

  Not only does it pull basic recipe links and descriptions cfrom all those third-party sites, but it grabs the full ingredient lists, pictures, user ratings, and preparation/serving instructions, then categorizes them for search refining. So if you’re looking for a Vietnamese dish to whip up tonight, but you don’t want anything deep-fried, and you’d like the main ingredient to be chicken, Food.com can help you get there.

  It’s hard to believe it took so long for someone to offer a recipe search with this kind of breadth and functionality. The service is still in beta, so you’ll need to sign up and log in to use it. From a first look, though, it’s definitely worth it.

  Seriously, it is very cool.

  Reblogged from: ffffood
  +13 notes
  foodfood blogrecipechefcookingredientdish