kittensnacks:

Marshmallow Truffles. &recipe here.

kittensnacks:

Marshmallow Truffles. &recipe here.

thecakebar:

Crown Jewel Cake with Jaconde Sponge! (Broken Glass Cake)

A cake surrounded by sponge cake with an inside made of a delicious colorful gelatin mix!? Wut?! This goes in here  ——->   :O

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Recipe:

Gelatin cubes: 
Prepare 3 oz. flavored gelatin packages (I used 3 different colors/flavors of Jello brand) as directed on the box.  When set, cut into cubes and store in refrigerator for later use. 

Jaconde cake: 

  • 1/4 cup confectioners’ sugar for sprinkling tea towel
  • 1 cup almond flour
  • 3/4 cup confectioners’ sugar
  • 1/3 cup all purpose flour
  • 3 large eggs
  • 1 egg yolk
  • 3 egg whites
  • 1/4 cup extra fine granulated sugar
  • 2 tbsp butter, melted
  • 1/2 tbsp Wilton pink/rose gel food coloring -or- Americolor deep pink gel food coloring (do not use liquid food coloring)

Recipe continues here!

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

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!

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!

thecakebar:

Caramel Apple Cheesecake Pie!

Let’s have an early Thanksgiving shall we?! :D This is what you do in some modern chic household for thanksgiving. You come out with a a cooler version of a traditional apple pie! Even though we love our grandmother’s apple pie, there is just something about just saying the words caramel apple cheesecake pie that just makes me scream out… AWESOME!

Ingredients:

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

Recipe Cont:

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Credits:

Apples

Graham Cookie Crust

mothernaturenetwork:

Recipe: Clams in white wine sauceA basic pasta and clams dish makes an elegant meal for the cooking challenged.
Check out some of our other sustainable seafood recipes.

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 RightPudding:2 cups persimmon pulp (use the soft Hachiya variety)1 1/2 cups Earth Balance® Soymilk1 1/4 teaspoons apple cider vinegar1 1/2 cups sugar1 tablespoon EnerG egg replacer mixed with 1/4 cup warm water1 teaspoon baking soda1 cup all-purpose flour1 pinch salt1 teaspoon baking powder1 teaspoon ground cinnamon2 tablespoons soy cream1 tablespoon Just Like Honey rice nectar, or agave nectar1 1/2-ounces Earth Balance® Natural Buttery Spread or sticks, meltedSauce1 cup water1/2 cup sugar1 tablespoon unbleached all-purpose flour4 teaspoons vanilla extractWhipped 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 Cream1 can full-fat coconut milk2 tablespoons powdered sugarpinch 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.

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!

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!

fritesandfries:

Things I love: Food Thru A Lens, a {food} photography site. I love Ira Leoni’s food photography and how the ingredients are labeled for some of the recipe sets. The recipe that really caught my eye (and made me fall in love this site)? Crostata Con Frangipane Al Pistacchio E Rosette Di Mela. The delicate roselike apples on top makes this dessert almost too pretty to eat. Almost.

musttry:

Beignets

Recipe here!
bakeddd:

cannoli
click here for recipe