paddooo

[sikfankitchen]

Carrot Cake with Cream Cheese Frosting 🥕

[inkskinned]

probably time for this story i guess but when i was a kid there was a summer that my brother was really into making smoothies and milkshakes. part of this was that we didn't have AC and couldn't afford to run fans all day so it was kind of important to get good at making Cool Down Concoctions.

we also had a patch of mint, and he had two impressionable little sisters who had the attitude of "fuck it, might as well."

at one point, for fun, this 16 year old boy with a dream in his eye and scientific fervor in heart just wanted to see how far one could push the idea of "vanilla mint smoothie". how much vanilla extract and how much mint can go into a blender before it truly is inedible.

the answer is 3 cups of vanilla extract, 1/2 cup milk alternative, and about 50 sprigs (not leaves, whole spring) of mint. add ice and the courage of a child. idk, it was summer and we were bored.

the word i would use to describe the feeling of drinking it would maybe be "violent" or perhaps, like. "triangular." my nose felt pristine. inhaling following the first sip was like trying to sculpt a new face. i was ensconced in a mesh of horror. it was something beyond taste. for years after, i assumed those commercials that said "this is how it feels to chew five gum" were referencing the exact experience of this singular viscous smoothie.

what's worse is that we knew our mother would hate that we wasted so much vanilla extract. so we had to make it worth it. we had to actually finish the drink. it wasn't "wasting" it if we actually drank it, right? we huddled around outside in the blistering sun, gagging and passing around a single green potion, shivering with disgust. each sip was transcendent, but in a sort of non-euclidean way. i think this is where i lost my binary gender. it eroded certain parts of me in an acidic gut ecology collapse.

here's the thing about love and trust: the next day my brother made a different shake, and i drank it without complaint. it's been like 15 years. he's now a genuinely skilled cook. sometimes one of the three of us will fuck up in the kitchen or find something horrible or make a terrible smoothie mistake and then we pass it to each other, single potion bottle, and we say try it it's delicious. it always smells disgusting. and then, cerimonious, we drink it together. because that's what family does.

[arttsuka]

I made @wolfythewitch 's fox Bill design out of polymer clay

It's pretty thin (so thin I'm afraid it'll snap in half anytime I lift it)

Front and back side:

[bryonyashaw]

View this post on Instagram

A post shared by Bryony | Lifestyle | family | foodie (@bryonyannie)

𝗠𝗶𝗻𝗶 𝗩𝗶𝗰𝘁𝗼𝗿𝗶𝗮 𝗦𝗽𝗼𝗻𝗴𝗲 𝗖𝗮𝗸𝗲𝘀

Victoria sponge cake is a British cake. It's a vanilla sponge cake that is sandwiched with jam and buttercream (or whipped cream)

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙅𝙖𝙢:

• 500g/1lb 2oz strawberries, hulled and halved

• 500g/1lb 2oz jam sugar

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙨𝙥𝙤𝙣𝙜𝙚:

•175g/6oz unsalted butter, at room temperature, plus extra for greasing

•175g/6oz caster sugar

•3 large free-range eggs, beaten

•1 tsp vanilla extract

•175g/6oz self-raising flour

•300ml/10½fl oz double cream

•icing sugar, for dusting

𝗠𝗲𝘁𝗵𝗼𝗱 for the jam

1) You can just use pre-made jam from a jar to save time. Place the strawberries in a large saucepan and crush with a potato masher.

2) Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.

3) Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down.

4) Start timing and boil for four minutes only. Remove from the heat and set aside to cool.

𝗠𝗲𝘁𝗵𝗼𝗱 for the sponge

1) Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter.

2) To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.

3) Sift the flour into the bowl and fold in until the mixture is glossy and smooth.

4) Divide the mixture between the mini sandwich tin cups and level with a teaspoon.

5) Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.

6) Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.

7) Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.

8) Cut each cake in half horizontally with a bread knife.

9) Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes

[bakedbeanchan]

[hyunpic]

HYUNJIN | I LIKE IT

[pinkfairiesteaparty]

[amethystsoda]

Chocolate Syrup Cake (1987)

[amsomerville]

Baking while Recovering

I am not ready to give up my blog, but I admit I have been feeling a little uninspired, or uninspiring, beyond opportunities to preach once a month. Fitting in physical therapy exercises, preparing meals, and throwing myself into baking, partly for us and partly for cause. So here, in a few pictures, is what I have been up to. A loaf of white sandwhich bread for us and a loaf for communion for…

[zaisamoo]

more soukoku. ok i swear my next post will be an actual and colored drawing that isnt soukoku

[starfish-spencer]

Happy Mothers' Day to Lassie's lesbian moms and Lassie's lesbian moms only

[chiuuee]

little cats to send to ur favourite person 💌

[bacchuschucklefuck]

they tried to rebrand as The Criminals but riz is literally the city council's treasurer and also turns out people in their late 20s don't really name their friend groups. so now they're The Intrepid Heroes

[bryonyashaw]

𝗦𝘂𝗽𝗲𝗿 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗵𝗲𝘄𝘆 𝗖𝗼𝗼𝗸𝗶𝗲 𝗥𝗲𝗰𝗶𝗽𝗲!

As always you can replace certain ingredients to suit dietry requirements and as always, my baking is a 'wing it' style!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

• ½ cup granulated sugar (100 g)

• 1 cup brown sugar (220 g), packed

• 1/2 teaspoon salt

• ½ cup melted unsalted butter (115 g)

• 1 egg

• 1 egg yolk

• 1 teaspoon Vanilla Extract

• 2 cups all-purpose flour (250 g)

• ½ teaspoon baking soda

• 4 oz milk or semi-sweet chocolate chunks(110 g)

• 4 oz dark chocolate chunk(110 g), or your preference

I used the Google conversion from cups to grams.

𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻

1) In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

2)Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

3) Sift in the flour and baking soda, then fold the mixture with a spatula. Be careful not to overmix - if you mix (or roll out) cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies (which is what happened with these cookies but they still taste good!)

4) Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.

5) Preheat oven to 350°F (180°C).

6) Line a baking sheet with parchment paper.

7) Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

8) Bake for 12-15 minutes, or until the edges have started to barely brown.

9) Cool before serving but to be fair warm cookies are legit 🤌

What's your fave cookie flavour?

[bakedbeanchan]

Love advice so garbage he doesn't even follow it himself

[joytri]

In the end, it's the memories you make