#Homemade sweets

[apollos-arr0ws]

"Are you ready for our next experiment?"

"I hate Arler Masswenth," I say, hanging up another picture of him/j

[czarciapiesn]

Smutne babeczki ze smutnego domu

[otianostra]

Cavallucci; Family moment during Christmas time leading to tiny, sweet happiness.

[parveens-kitchen]

Melt in the Mouth Mysore Pak recipe story

Untitled

[fullcravings]

Brown Butter Toffee Chocolate Chip Cookies

[hungrymonkeybaking]

If you are looking for the best homemade sweets for delivery across the continental US and Puerto Rico, you’re at the right place. Continue reading to know about Hungry Monkey’s ‘amazingly good’ handmade sweets.

[somewhatdelicious]

Maple syrup candy

This is a very fudgy and both simple and complicated recipe. It is simple in that you only have one ingredient, but I have seen many people struggle with it since you have a small window of opportunity to get the texture just right. The clue is to not stir too long in the last step!

Bring to boil: a bottle or two of maple syrup Stir occasionally, keep on medium low heat until it reaches 110C. Stop stirring! Remove from heat and let cool to 80C. Stir with a wooden spoon until mixture is milky and thickens slightly. Quickly pour into molds. If the mixture is too hard to pour you might be able to softly mold it and push it into molds using your fingers (careful, it's hot).

Allow to cool. Store in room temperature in an airtight container up to one month.

[miscellaneousmao]

Keeping a cool head can be hard, especially when you're an Eiscue hot cocoa bomb 🧊🐧

You can probably see my moment of panic in the video when I thought he was drowning and I'd have to rescue him before he came up for air (so funny the way he just popped out 😂). Still the best take I got, so I think that's close enough for me to finally check this lil guy off my to-make list!

[apollos-arr0ws]

first actual post!! woo!!

i made some art of Cesar and Mark using color palettes :]

Cesar's color palette: the cellar door is an open throat

Mark's color palette: I Think I've Lost My Mind

TW FOR THE FOLLOWING:

Knife-related injury [throat] (no blood or detail)

Eyestrain (3D effect)

art below the cut!! <3

[oceanwithouthermoon]

i always feel bad when i see how the point of a lot of saiki's personality traits flew right over the heads of a lot of fans due to him being an unreliable narrator and a tsundere lol.. so a lot of things he says are immediately proved to be untrue and often just him putting up a front, but some people dont pick up on it..

like i see a lot of "haha saiki would never want to watch a romance movie" guys there is an entire chapter (170) dedicated to him being like "i much prefer mysteries to romance stories.." and then immediately becoming absolutely enamored with a romance story.. he was lying, guys, LMAO

less specific ones include:

"i hate children, they annoy me" *goes out of his way to help kids, comfort them, be kind to them, etc.*

"i only use my powers for self gain/my own convenience." "anyway my mama told me to never use my powers selfishly so i always use them to help people and i try my best not to use them for personal gain<3"

"those guys are so annoying, i would never hang out with them willingly." "yeah it took them about two sentences to convince me to go with them. their thoughts seemed like they really wanted me to go, so i did. i didnt want them to be upset. not that i care about them or anything."

(sorry i post about this kind of thing a lot, i just giggle a lot at how the entire manga is so easily misinterpreted and thousands of people have watched the show but didnt pick up on the main characters most defining character traits and frequent bits.. i think there needs to be a masterlist or something disproving all the extremely common misconceptions about saiki k lol)

[fatty-food]

Blueberry Cheesecake Ice Cream (recipe)

[brunchbinch]

Old-Fashioned Sour Cream Donuts (x)

[parveens-kitchen]

Melt in theMouth Mysore Pak

[foodshowxyz]

Chocolate Pumpkin Layer Cake with Maltesers

Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Pumpkin Filling:

• 1 cup (240g) pumpkin puree

• 1/4 cup (60ml) heavy cream

• 1/4 cup (50g) brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (115g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, chopped

• 1 cup (240ml) heavy cream

For Topping:

• 1 cup crushed Maltesers (chocolate malt balls)

• Caramel sauce for drizzling (optional)

Instructions

Making the Cake:

1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract.

4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Pumpkin Filling:

1. Cook the Pumpkin: In a medium saucepan, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and cloves. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.

Making the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add Vanilla: Beat in the vanilla extract until well combined.

Making the Chocolate Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream until just simmering.

2. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of pumpkin filling on top, followed by a layer of cream cheese frosting. Repeat with the second layer.

2. Add the Ganache: Pour the slightly cooled chocolate ganache over the top of the cake, letting it drip down the sides.

3. Garnish: Sprinkle the crushed Maltesers on top and drizzle with caramel sauce if desired.

Serving:

• Chill the cake for at least 30 minutes before serving to set the layers.

• Serve and enjoy your chocolate pumpkin layer cake with Maltesers!

This cake combines the rich flavors of chocolate and pumpkin with the crunch of Maltesers, making it a perfect treat for any occasion.