Cinnamon Roll Sugar Cookies These are divine. Truly. They taste just like your favorite breakfast treat but in fabulous cookie form. I wish I could take credit for the idea, but I stumbled on something like it and thought I would give it a whirl. My tummy is glad I did, but my thighs? Not so much. Cookie Ingredients:- One batch sugar cookie dough (you can make your own, or just buy a roll)- 1/4 stick butter, melted- Cinnamon- Brown Sugar Cookie Instructions:- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!) Glaze Ingredients:- Butter, melted- Milk, warmed- Powdered (Confectioner's) Sugar- Vanilla Glaze Instructions:- Mix equal parts butter and milk- Add a dash off vanilla to butter/milk mix for flavor- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency
typography cake | A Subtle Revelry The only thing better better than a birthday cake, is a birthday cake that can talk! Why not surprise the guest of honor at your next party with this creative typography birthday cake? It clearly expresses why you are celebrating, in a fun and festive way. These cakes are perfect for the slew of graduation and birthdays coming this month. HIP HIP HORRAY! To make the birthday cake you will need; 1 box cake mix, any flavor (we used white), edible dough (any color), mini alphabet cookie cutters (these will vary in size, make sure they are small enough that when your word is spelled out, it will fit in your pan), a 9×5 loaf pan (or any cake pan in which your message can fit; a bundt pan is a fun one to use), rolling pin, and confectioners sugar. Take your edible dough and knead it into a workable, pliable consistency. Make cake batter according to instructions on box. Bake cake in a 350F oven for about 40 minutes; check for doneness with a toothpick.
Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Prep time: 20 mins Cook time: 60 mins Yield:2 baking pans, lined with baking paper, each size 11.5cmx22cmx6cm Ingredients:
What Should I Eat For Breakfast Today ? May 07, 2013 When Mr T asked me what smells so good I told him that it must come from neighbours’ apartment. He did not look disappointed, he just said that he’s curious what they’re making. I was smiling inside, because the smell was coming out of our oven and I knew that what’s inside will make him very happy. We’re trying to finish organizing our apartment after leaving it for two months and who would think that it’ll include painting half of furnitures. I made this cinnamon roll few times, it is not too big and it is perfect for two people. You will need: For dough ½ cup warm milk1 envelope active dry yeast1 tbsp sugar2 cups flourpinch of salt2 tbsp melted butter1 egg yolk For filling: 4 tbsp melted butter4 tbsp sugar3 tsp cinnamon In a glass or a small bowl mix milk, yeast and sugar. After an hour your dough will double its volume. Place a dough on a floured surface and roll it on a thickness of about 1 cm. Bake for about 30 minutes. Enjoy, Marta
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
The moonblush Baker: First times/-/ Triple choc hot cross bunnies It is that time again! EASTER!! Few days ago, the Royal Easter show opened its doors to a new generation, to experience the wonder and delight of visiting the show. I remember the times when I went to the Easter show, only during my childhood though. Even though I love this part there is one thing about this experience I can not shake. I hate to say this but nothing will ever beat the experience of going to the Easter show for the first time after that. Could it be the progression into tweeny years leaves you bored at the spectacle of farm animals? The heighten sensitivity to smells, taste and noise? Thankfully the last one did not happen to me. I broke my love affair with the Easter show once I learnt the value of money (I know, it is so frugal to think of that first). I often speak of my child hood experience with food here. The funny thing is I still can not stand the store brought hot cross buns, even though I love the ingredients now. Triple chocolate hot cross bunnies. 25g plain flour
Clockwork Lemon Recipes for flourless chocolate cookies have been catching my eye for a while now, and since they seemed similar to the extremely popular flourless peanut butter cookies (both are simply peanut butter or cocoa, egg whites, sugar, and vanilla) I had very high hopes for the outcome. But I found, batch after batch, that the cookies - although texturally were as promised with crispy, chewy exteriors and gooey fudgy interiors - tasted too much like plain cocoa to me. It was definitely deeply chocolately.. but seemed to be missing something taste-wise. I wanted to keep the intensity of the chocolateness, but add a smoothness so that it didn't seem so cocoa powder+egg whites in flavor. Throwing some peanut butter into the mix seemed like the perfect solution: it adds a bit of fat (to what was essentially a fat-free cookie) which smooths out the flavors while still complimenting the dark chocolate element. Chocolate and peanut butter.. they belong together. Ingredients: 1 3/4 cups icing sugar 1. 2.
Raspberry Yoghurt Cake | teaforsix I was in Black Cat Books at Paddington a couple of months ago, browsing the cookbook section where I came across a local school’s community cookbook. My favourite cookbooks are community cookbooks as the recipes have been tried, tested and loved. The cookbook is called Nourish which is a collection of recipes from the families at Bardon State School. There are several recipes I can’t wait to try and one that stood out was a Raspberry Yoghurt Cake. This recipe should have been on the front cover of the cookbook. All the kids said it was the best cake ever. raspberry yoghurt cake (the cake recipe is from ‘Nourish’ from Bardon State School) 1 cup vegetable oil 1 1/2 cups caster sugar 2 eggs 1 cup full fat Greek yoghurt 2 cups self-raising flour 1 cup frozen raspberries cream cheese icing (you could easily half the icing quantities below as this is a generous amount but it is quite delicious) 100g unsalted butter, softened 250g cream cheese, softened 500g icing sugar, sifted
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes.
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single ingredient ice cream recipe Recipe: single-ingredient ice cream Administrative news: The amount of spam accumulating in my filter is increasing and the amount of time I have to glance through and fish out the occasional legitimate comment is all but nil at this point. From now on, I’m deleting the hundreds of spam caught each day without a second glance. If you leave a comment and it does not show up immediately, you probably went the way of spam. Please feel free to email me and let me know so I can rescue you and keep you off the blacklist. Thanks! I’ve been doing a massive purge of my second office, recycling old notes and literature that I no longer need. Needless to say, I kept that little gem. Summer for some of my friends (those with school-age children) is coming to an end. please please please clouds, take a break? So what’s this ice cream for breakfast ridiculousness? bananas i prefer them just spotted I try, I really try to love bananas. and there she is slice into 1/4 to 1/2-inch disks sliced frozen