kittensnacks:

Marshmallow Truffles. &recipe here.

thecakebar:

Blow Pop Martini’s! 

 ingredients:

• 2/3 cup frozen lemonade, thawed
• 1 1/2 cup bubble gum flavored vodka
• 1 1/3 cup water
• 4 tbsp sour watermelon, sour apple, or berry blue sour liquer
• 12 lollipops to decorate the drink
• Pop Rocks for the rim

Directions:

• Combine liquid ingredients and shake.  
• Cover martini glass rim with Pop Rocks.  
• Pour liquids into glass.
• Put a lollipop in each glass.
• Serve immediately 

Recipe and Picture Credit

Need help? contact me @thecakebar I love to help!

mothernaturenetwork:

Recipe: Clams in white wine sauce
A basic pasta and clams dish makes an elegant meal for the cooking challenged.

Check out some of our other sustainable seafood recipes.

granolawarrior:

Persimmon Pudding with Whipped Coconut Cream

From Kim Garr of C’est La V Bakeshop, via Made Just Right
Pudding:
2 cups persimmon pulp (use the soft Hachiya variety)
1 1/2 cups Earth Balance® Soymilk
1 1/4 teaspoons apple cider vinegar
1 1/2 cups sugar
1 tablespoon EnerG egg replacer mixed with 1/4 cup warm water
1 teaspoon baking soda
1 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons soy cream
1 tablespoon Just Like Honey rice nectar, or agave nectar
1 1/2-ounces Earth Balance® Natural Buttery Spread or sticks, melted

Sauce
1 cup water
1/2 cup sugar
1 tablespoon unbleached all-purpose flour
4 teaspoons vanilla extract

Whipped Coconut Cream for serving (recipe follows)

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking pan lightly with nonstick spray; set aside.

To make the persimmon pulp, peel the persimmons and puree them in a food processor.  Stir the apple cider vinegar into the soymilk and set aside to curdle.  (This will be your “buttermilk”.)

Mix the persimmon puree with the 1 1/2 cups sugar in a large bowl; set aside. Whisk together the egg replacer with water in a small bowl. Add the baking soda to this mixture and whisk again. Add the egg mixture to the persimmon mixture and beat well; set aside.

Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in the soy cream, the Just Like Honey or agave, and melted Earth Balance® until well combined. Pour the pudding batter into the prepared pan.

Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.

Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.

Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

Once the pudding is cool, cut out rounds (or any shape you like) and transfer them to plates.  Top with the whipped coconut cream and a sprinkling of cinnamon.  The pudding keeps well in the fridge for a few days.

Whipped Coconut Cream
1 can full-fat coconut milk
2 tablespoons powdered sugar
pinch vanilla powder (or 1/4 teaspoon vanilla extract)

Chill the can of coconut milk in the fridge overnight.  Open the can, and spoon the thick cream on top into the bowl of a stand mixer (but leave the water in the can).  Sift the powdered sugar onto of the coconut cream and whip them together until the cream is thick and fluffy.  (You can also do this with an electric hand mixer, or with a whisk and a lot of arm strength!)  Pipe or spoon the coconut cream on top of the pudding, and store any extra in the refrigerator.

thecakebar:

Easy Mini Apple Pies!

Not a baker? No problem. These mini apple pies take only a few minutes — perfect for fall entertaining or Thanksgiving dessert.

Yield:  4 servings

Ingredients: 

• 1 cup 1/4” diced apple (use any apple you like)
• 1 tbsp granulated sugar
• 1/8 tsp cinnamon
• 2 frozen pie shells, thawed
• 1 egg, beaten (optional)

My tip: Serve warm with Vanilla Ice cream on top! :)

(rest of recipe here: Cheats’ Mini Apple Pies Recipe | House & Home)

Need help? contact me @thecakebar. I love to help!

musttry:

Beignets

Recipe here!

bakeddd:

cannoli

• click here for recipe