Wow, these peaches sure look pretty with their skins removed.
Home preserving has turned me into a psycho.
I took a break from canning jams to make a peach and blueberry pie.
I feel like some sort of super woman.
Totoro macarons with a cookies & creme buttercream filling :D
(submitted by ayyynatalie)
Red Velvet Yogurt Pancakes
I love yogurt. And I love buying weird bakery ingredients just to see what they are like. If you ever watch cupcake baking shows you may have seen the bakers use a Red Velvet Cake Bakery Emulsion.
Now that I have it, I keep trying to find uses for it - 4 oz. is a lot!
So I took two of my loves and stuck them into a pancake. I used whole milk yogurt instead of melted butter, and it makes the pancakes taste like chocolate pudding. Yum! Next time I will try to have white chocolate chips in the house to sprinkle in.
Mix together dry ingredients:
- 1 cup flour
- 2 tblsp sugar
- 1 tblsp dutch processed cocoa powder
- 2 1/2 tsp baking powder
- 1/2 tsp table salt
Mix together wet ingredients:
- 1 cup milk
- 1/4 cup plain whole-milk yogurt
- 1 large egg
- 1 tsp Red Velvet Cake emulsion, or 1 tsp red paste food color
Mix wet into dry until just combined.
Drop onto well oiled skillet (350 (F) for an electric skillet or medium heat), and gently swirl the batter out into a pancake shape using the back of the ladle. The chocolate can burn, so lower heat and a slower cooking time is better.
Cook until the edges look a little dry, then flip.
Serve with lots of maple syrup.
One of my biggest pet peeves is, ready made store bought foods especially frozen meals, desserts and frosting. Since I started baking all I want to eat is homemade. I don’t know if you’re familiar with Twinkie I have never had them before. I saw this recipe while I was looking for…
Deep-Dish Chocolate Chip Cookie for One
- 1 Tbsp unsalted butter, at room temperature
- 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
- 1/2 Tbsp packed light brown sugar
- 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
- tiny splash pure vanilla extract
- 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
- 1/8 tsp baking soda
- tiny pinch salt
- heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire
In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.
Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.
253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein
Reblogging so I can save for later <3 Wanna make this!
Peanut Butter Banana Bread - Imgur