Food!

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thecakebar:

Beautiful Lavender Cake Balls Tutorial

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Brownie Cupcakes with Marshmallow Frosting Recipe

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bakeddd:

chocolate cupcakes with orange cream cheese frosting

• click here for recipe

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gastrogirl:

brown butter oatmeal s’mores cookie cups with graham cracker frosting.

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prettygirlfood:

Raspberry Cream Cheese Brownies

INGREDIENTS

1. 1 box-mix of your favorite Brownies*
2. 1 8-ounce block of Cream Cheese, softened
3. 1/3 cup of Sugar
4. 1 Egg
5. 1/2 Cup Raspberry Preserves

DIRECTIONS

1. Preheat your oven according to your brownie recipe instructions.
2. Prepare an 8×8 baking pan with cooking spray and set aside.
3. Following the instructions for your brownies, mix the ingredients and pour into the prepared pan.
4. In a mixer, cream together the cream cheese, 1/3 cup of sugar and 1 egg. You may need to scrape the sides and bottom of the bowl to allow the cream cheese to be fully incorporated into the mixture.
5. Dollop the mixture over your brownie batter.
6. Using a butter-knife, cut the brownie batter into the cream cheese mixture. Drag the knife in a swirling motion from one side of the pan to the other, making sure the knife goes all the way through the batter. Repeat until the two batters have a swirling, “marble” look.
7. In a small bowl, measure the raspberry preserves and then stir vigorously with a spoon to thin down the jam.
8. Dollop the preserves over the brownie-cream cheese batter and then, with a cleaned knife, swirl the raspberry preserves into the batter.
9. Place the pan into your preheated oven and follow the brownie recipe’s guidelines for baking times. Watch carefully toward the end to ensure the cream cheese doesn’t get too browned.
10. Allow to cool before cutting and serving.

NOTES

*I love the Ghiradelli brownie mixes but any will do. You can also use a scratch-recipe.

alfabettezoupe:

Summer Fruits Chocolate Frosted Cake

(Source: food-gifs, via everythingsugarandsweet)

prettygirlfood:

Pork Spring Rolls

1/4 cup hoisin sauce 
1/4 cup soy sauce 
2 tablespoons Asian chili-garlic sauce (or to taste; optional) 
1/4 cup water 
1 (16oz) bag coleslaw mix 
1/2 cup chopped fresh cilantro 
6 scallions/green onions, white parts minced; green parts sliced thin 
1 tablespoon vegetable oil 
1 pound ground pork 
3 tablespoons freshly grated ginger 
12 (9 inch) rice paper wrappers

Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.

Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.

Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

prettygirlfood:

Churros and Chocolate

2/3 c. water
2/3 c. flour
2 tsp. sugar
pinch salt
2 tsp. vegetable oil
oil for deep frying
cinnamon sugar for dredging (1/3 c. sugar + 1 tsp. cinnamon)

Directions

Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Add the flour all at once, and combine into a thick paste, pressing with a rubber spatula to break up any lumps of flour. Allow to cool in the pan.

Put dough into a canvas pastry bag or cookie press fitted with a large star tip (the dough is very stiff and is hard to extrude with a pastry bag). Extrude out roughly 5 inch long pieces into 375°F oil, 4 or 5 at a time, and cook until golden brown, about 3 or 4 minutes. Drain on paper towels, then toss in cinnamon sugar and serve warm. This will make about a dozen.

I served these with a thickened hot chocolate made from 1/2 c. of milk, one disc of Ibarra Mexican-style chocolate, and a 1/2 tsp. of corn starch.

Word to the wise: I had a little bit of dough left in the pastry bag that I couldn’t extrude out, so I rolled it between my hands to drop in the oil. Don’t do this. The exterior of this bit set, then the interior expanded and burst, spraying hot fry oil. I escaped serious injury, but it was a close call.

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Symphony Chocolate Chewy Bites

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thecakebar:

Peanut Butter Lava Cookies Tutorial {click link for full tutorial/recipe}

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(Source: fatty-food, via sweets-gasm)