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David Lebovitz

David Lebovitz

smitten kitchen Cheesecake Stuffed Strawberries | - StumbleUpon Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!

Oh She Glows | Healthy Vegan Recipes by Angela Liddon Tiny Tarts: How to make Pie in a Jar I love giving thoughtful homemade gifts to friends and family. I especially love it when the gift is fun to make and frugal to buy. So when I discovered the delicious and super cute world of goodies in a jar, I decided to put a lid on it and bake up a batch of pie in a jar. I’ve written about jarred gifts before in 8 Homemade Gifts in a Jar — so check it out if you’re less into pastry and more into mixes in a jar. Pie in a jar is just that — it’s a small single serving of fruit pie made and baked in a tiny mason jar. Anytartytarts, I’ve even given a few jarred pies to friends in need of a little cheer after a bad day. Not only are pies in a jar fun to make, but they are a flexible food to serve too. So to get you in the mood for some summer sweet and frugal pie, let’s get some mason jars, turn on the oven, and get baking. Oh, and don’t forget to add these pies as gifts using the Budget Series Gift Giving Worksheet — where tracking even small gifts is as easy as pie. Step Six: Get Baked

Foodbuzz - Foodbuzz The Cook Abides. Seattle Food Geek Could macarons be the new cupcake? Part 3 French Macaron Tutorial As you all know, we are in LOVE with macarons!! We hope you had a chance to read our previous posts about the history of the French Macaron!Could macarons be the new cupcake? French Macarons1 cup confectioners sugar3/4 cup almond flour2 large egg whites (let eggs come to room temperature before you use them)pinch of cream of tartar1/4 cup superfine sugar Fillings can be seedless jam, buttercream or ganache Pre-heat your oven to 375 degreesLine your baking sheets with parchment paper Combine your almond flour and confectioners sugar then sift two times. This is what it should look like after the sugar and almond flour are combined correctly Whisk you egg whites with a mixer until foamy At this point you can add your cream of tartar and food coloring if you want to make them a certain color. Sift the flour mixture over the egg whites and fold in until the mixture is smooth and shiny. Let macarons cool for 2-3 minutes then transfer to a wire rack.

Metal Lids at Candle Soylutions Wholesale Supplies 8 oz Square Mason Jars AND Daisy Cut Pewter Lids - CASE of 12 THE JAR makes the cutest primitive candle and very popular now as drinking glasses at parties! 3 1/2 tall x 3" wide at sides about 3 5/16" across the corners and a 2 3/8" opening with Standard Mason jar threads. Candle wick testing suggestions...51-32-18 or HTP104 or HTP105 or 62-52-18. THE LID Use these for Smelly Jellies, Air Freshener Beads or Potpourri. NOTE: This lid has a variegated or slightly marbleized finish that may be hard to see in these pictures due to the Daisy Cut pattern. Lid Care: hand wash with mild dish soap, dry immediately Shipping- Candle Soylutions has a very modest $5 minimum order but we only ship within the United States and only ship UPS (on small orders your shipping is likely to cost more than your product) Please view our Shipping and Policies pages prior to ordering. 12 jars and 12 Daisy Cut Pewter lids per case1-9 Cases = $13.50/case 10-29 Cases = $12.75/case 30+ Cases = $12.50/case

Classic Buttercream Frosting Recipe When I used to bake and decorate wedding and birthday cakes, I would use different types of frosting depending on who was eating the cake. Most wedding cakes were frosted in egg based recipes such as Italian or French meringue but for children’s cakes or cupcakes I usually frost cakes in American buttercream frosting. Made with powdered sugar, butter, vanilla, and milk, this is a basic, easy recipe for classic vanilla buttercream frosting. It’s important to note that when preparing a batch of frosting you adjust the consistency of the buttercream for what you plan on using it for. This recipe is very forgiving. If you’re looking for a classic vanilla buttercream recipe, look no further. **I am also soliciting cake tutorial requests – just leave them in the comment section below** * Many of you have asked about how much frosting you need to make for cakes and cupcakes. **Someone emailed me wanting to know what tool I use to sift the powdered sugar. Classic Vanilla Buttercream Frosting

Cinnamon Brown Sugar Pop-tarts | The Baker Chick As I’ve mentioned before, my Mom didn’t let us have junk food in the house. And I mean EVER. I think once we were allowed Cinnamon Toast Crunch to have as dessert but that’s pretty much it. In hindsight, I’m so thankful for her diligence, but at the time I was pretty bummed about it. I remember diving for the junk food every time I was at a friend’s house to the point of probably looking underfed. All these years later, I still haven’t forgotten how good those Cinnamon Brown Sugar Pop-tarts were. These pop-tarts are widely adaptable, easy, and so satisfying. Cinnamon Brown Sugar Pop-tarts Ingredients 1 recipe pie crust 1/2 cup (3 3/4 ounces) brown sugar 1 to 1 1/2 teaspoons ground cinnamon, to taste 4 teaspoons all-purpose flour 1 large egg, to brush on pastry before filling Instructions If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.

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