Pumpkin Cheesecake Cinnamon Rolls

These Pumpkin Cheesecake Cinnamon Rolls are all gussied up for fall. They start with a pumpkin yeast dough that gets filled with a thick cheesecake mixture before being rolled up, baked, glazed, and topped with Maple Candied Pecans, because why not? Enjoy!



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To read about my recent social faux-pas, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!

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Quick and Easy Maple Candied Pecans

These pecans are salty and sweet and scream fall. You probably have everything you need to make these in your pantry right now. Feel free to double this recipe, but be sure to use 2 baking sheets instead of one so you can spread out the nuts.



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To read about why I love haiku, read haiku, and write your own haiku -- because obviously that relates to candied pecans -- please head over to Willow Bird Baking!

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kitchensink copy

Check out my new layout and my first blog post since having my baby. Here at:The Realistic Housewife

Pumpkin carob muffins with fresh ginger.

01

Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
Ingredients I
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips
Ingredients II
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract
Preheat your oven to 400F
In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.
In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.
Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.
For mini muffins, bake for 10-12 minutes.

Drenched Lemon Cream Cake

1. I made you lemon cake that rockkkkks. I ate 4 pieces in a day. I'm a little embarrassed that that is not hyperbole. But whatever. Own it.

2. I'm pissed off about the celebrity photo leak -- and by people's reactions. I didn't want to get too #realtalk in my WBB post because my blog audience isn't ready for that and I just gave them a dose re: Ferguson that I want to let them digest. But this is exactly what people talk about when they talk about rape culture: being welcoming, excited about, and rewarding of the violation of women's bodies and privacy. The victim blaming and frat-style high fiving over this, I can't even. But anyhow, read my somewhat sanitized thoughts over on the blog. I should journal in my actual LJ more than I do, because I need to be more vehement about this stuff. Anyhow, cake.



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To read some thoughts about, ahem, private photos, and see more photos of the cake, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

No-Bake Coconut Icebox Cake

I'm on a quest to create a coconut cake for all baking levels.

So here it is, finally: the easiest ever coconut cake! It's a coconut cake for the masses. Too lazy to bake? Too hot to bake? Too busy to bake? This is your coconut cake. Lucky you, because it's also totally insanely delicious. Just be sure to buy really good shortbread cookies. Enjoy!



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To read some thoughts about race that I hope will be valuable to you in the wake of what happened in Ferguson, MO, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking

Taco Stuffed Portobello Mushrooms

These stuffed mushrooms are low-carb, lightning fast, and so very delicious! Mike and I can down six of these between the two of us, but I think this is probably three servings for more civilized folk. Enjoy!



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To read the very teensy post this week (including an important request from me, ha) and see more photos, please head over to Willow Bird Baking!

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hokkaido-sea-scallop-carpaccio-slow-cooked-egg-and-white-truffle-dressing-kopiya-1050x697

This recipe is by Harlan Goldstein, Chef of the Gold by Harlan Goldstein.

This dish was created for the opening of Gold restaurant. It has now become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just says boom boom boom.


Ingredients:
For the Hokkaio Sea Scallops:
8pcs Hokkaio Sea Scallop
4pcs japanese Egg(Slow-Cooked)
80g Citrus Dressing
40g White Truffle Dressing
80g Romaine Lettuce
10ml White Truffle Oil
Snipped Chives
Extra Virgin Olive Oil
Salt and Pepper

Citrus Dressing :
2g Orange Zest
2g Lemon Zest
10g Fresh Orange Juice
10g Fresh Lemon Juice
5g Teriyaki Sauce
10g Japanese Soy Sauce
5g Garlic Mash
50g Extra Virgin Olive Oil
Salt and Pepper

White Truffle Dressing :
15g Black Truffle Paste
Half pc Italian Egg Yolk
50ml Black Truffle Juice
100ml Corn Oil
50ml White Truffle Oil
0.5 tbsp Sherry Vinegar
Salt and Pepper

Instructions:
For the Hokkaio Sea Scallops:
Slice sea scallops into two pieces.
Marinate with two spoons of citrus dressing.
Add chopped chives on top.
Arrange dish with chopped Romaine lettuce on bottom of plate.
Add sea scallop and slow cooked egg on top.
Drizzle with white truffle oil, olive oil, and top with white truffle dressing, summer truffle shaving.

Slow cooked egg:
Place organic egg in a saucepot with water heated to 56 degrees. Celsius for 50 minutes.

Citrus Dressing:
Zest orange and lemon.
Place all others ingredients in a bowl.
Add olive oil, season to taste, and whisk thoroughly.

White Truffle Dressing:
Place egg yolk only in bowl. Whisk constantly adding corn oil slowly until it thickens.
Add all others ingredients.
Mix well and season with salt and pepper.

See full article here

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Easy Carrot Cake with Whipped Icing

This cake is perfect for those of you who love carrot cake but don't want to spend the time and energy to make a layer cake. This cake is quick, simple, and small, so you won't end up with too many leftovers. And this whipped icing is basically the best icing in the universe.

Other than that, I wrote you a long, venty rant on the blog -- so if you're into that sort of thing... ha.



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To read more about this cake, read my venty rant about an article that sent me right over the edge this week, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

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