#sallys baking addiction

[tallymali]

americans really did go the fuck off with a lot of their food like even something as simple as pb&j..they deserve their knobs gobbled for that

[bunnyboy-juice]

guys look at these cinnamon rolls i made for a work gathering

the left ones are plain, the right ones have chopped apples inside c: i ran out of time before i could make icing but they were still a hit

[wlwgang]

Wish you guys could smell my kitchen rn

[airyairyaucontraire]

It's strange how much, when I have time off (e.g. tomorrow is ANZAC Day and I've booked the Friday after as annual leave so I can have a four-day weekend), I feel like "ah, normal life for a bit," because work-day life never really feels like life.

Anyway, this weekend is my mother's 70th birthday and she's having a party (catered ladies' lunch) and she's sad because her sister is sick and can't come but on the other hand her best friend has flown over from Australia for it, and I will spend a chunk of tomorrow baking two large and sumptuous carrot cakes for the occasion.

The best carrot cake recipe I've ever found btw: Carrot Cake III from Allrecipes.com. I make it without the pecans, because my sister's allergic to nuts, and instead of plain cinnamon I use mixed spice (called pudding spice in the UK and pumpkin pie spice in the USA). Otherwise, I just follow the recipe and I really cannot over-emphasise how nice this cake is. My sister and mother request it for their birthday cakes pretty much every year.

It's so moist you can make it a couple of days in advance with no noticeable deterioration (provided you store it wrapped up or in an airtight container, of course). The original recipe is for a 9x13 rectangular pan but it works pretty perfectly if you divide the batter equally between two medium-size round cake pans and then layer the baked cakes with the cream cheese icing, which is my normal method. This time, however, I'm making the rectangular version for ease of cutting and serving to a lot of different people.

And it's easy. You don't actually need an electric mixer, if you have a whisk or an egg-beater and some gumption that's just as good. I speed things up by grating the carrots in a food processor - as well as being quicker, I find this results in tidier grated carrots that don't leak and slop their juice so much. In my experience, three medium-size carrots usually yield three cups of the grated stuff, and I would recommend using a grater or food processor disc with smaller holes - thinner strands of carrot give you a better-textured cake.

And as you may know if you know me, I like carrot cake to be a simple and honest CARROT cake, and this one is. There is no secret, sneaky fruit involved.* Carrot it says and carrot it is and carrot it ever shall be.

I once made this with heirloom purple carrots as an experiment. It looked simply disgusting and tasted exactly the same.

*I don't mind if you want a carrot and pineapple cake! I just think you should call it a carrot and pineapple cake. Stuff you if you put sultanas or raisins in it though.

[krissiefox]

Cheesy Spinach Quiche Recipe!

New recipe time! This time, I tried out a recipe for making spinach mushroom quiche!

The crust came apart easily, being graham, but it still came out delicious!

One thing I didn't realize while buying my ingredients was that the recipe actually calls for making your own pie crust, but I just went with a pre-made graham crust from a store. This worked out fine, let me skip the first four steps of the recipe and get right into making the quiche filling. when you DO pour it all in, the pie crust and tin may end up really full and almost overflowing, so I strongly suggest putting your quiche in a larger surrounding baking pan before putting it in the oven. I also did fine using pre-shredded cheese that comes in the little baggies, not wanting to deal with the awful mess that comes form cheese graters. And for the garlic, I didn't need to cut it super small, just make sure you remove as much of the flaky skin as possible and cut off the hard/pointy ends on every little garlic bit! With cooking they should come out nice and soft no matter the size.

Shot of the mushrooms and garlic post-cooking. Yummy!

It'll look like a big mess before it goes into the oven, but it comes out big, fluffy and tasty!

This recipe is not vegan friendly (contains eggs and milk), nor gluten free (contains a pie crust), but it is vegetarian safe.

You can get the recipe here!

[comeandgoroom]

[verminadorer]

back on my bullshit, I fear (my bullshit being making a loaf of bread bc I don't wanna go out for more)

[ejzah]

Annual German Chocolate Birthday Cake for my dad, mini edition:

[kikuism]

the apple cake turned out so good btw. i had three slices.....and the brown sugar glaze on top was the BEST part

[alltimewhat]

i made the worlds smallest pumpkin pies for fun

[whatimdoing-here]

Friday.

[coffinbutch]

Gonna put some pics from our trip in a separate post but here's how I unwind after vacation:

[cosmicrhetoric]

save me maangchi

[savoryfood]

Lemon Cheesecake

[gobbluthbutagirl]

the fact that i’m gonna have access to an oven for the first time in almost two years next month!!! do you even KNOW how many recipes sally of sally’s baking addiction fame has posted since the last time i was actually able to bake them!!!