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giantsrainbowsanddaisies:

theparticularg:

otherwiseknownaskate:

I. Need. This.  

Via

coolest.room.ever.

Is it bad this caused a jaw drop followed by a little drool?

Fantasy Kitchen Fridays

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shoesthatilike:

andybaker:

Borrowing a trick I picked up from my younger sister, which she has on occasion used to torture her own children at Christmas time – A nicely wrapped box of corn flakes, carefully heat sealed shut, perfectly glued back together with a prize inside – No stickers or decoder ring this time though – Happy birthday, it was a shiny new iPad.

Sounds like a useful trick. I’ll have to remember this.

So clever!! Andy Baker always has the best ideas. 

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Lunch Time on the L Train, Stand Clear of the Closing Doors; Next Stop, Dessert

Article & Photography By Ivana Kottasová

Great piece by Ivana Kottasová (who also assisted with Team StudioFeast) in the Brooklyn Ink!

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Zucchini Pineapple Cake with Walnut Cream Cheese Frosting*

*Recipe is for 1 13”x9” sheet cake, double it for 8” layer cake.

Cake

  • 1 1/2 cup Bob’s Red Mill Gluten-Free Baking Flour
  • 1-¼ cup Granulated Sugar
  • 1/2 Cup Flaked Coconut
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Xanthan Gum
  • 2 teaspoons Ground Cinnamon
  • Freshly Grated Nutmeg, To Taste
  • 1 Pinch Ginger
  • 3 Tablespoons Apple Sauce
  • 2 whole Large Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups Grated (unpeeled) Zucchini (pat dry between paper towels)
  • 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve for frosting)

Frosting

  • 4 Tablespoons Butter, Softened
  • 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
  • 3 Cups Powdered Sugar, Approx.
  • ½ teaspoon Xanthan Gum
  • 2 Teaspoons Vanilla Extract
  • 1/2 tsp Powdered Ginger
  • Splash of Pineapple Juice
  • ¾ cup Chopped Walnuts

Preheat oven to 350°.

To prepare cake, combine flour, sugar, coconut, baking soda, salt, xanthan gum and spices in a large bowl; stir well with a whisk. Combine apple sauce, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture.  Add in a little splash of the pineapple juice for good measure. Spoon batter into a 13 x 9-inch baking pan. Bake at 350° for about 35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar, xanthan gum, ginger and vanilla just until smooth. Add a splash of pineapple juice and stir in chopped walnuts. Spread frosting over top of cake. You can garnish with chopped walnuts, cranberries, or ginger etc.


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lauraemily:

Another Saturday at the Greenpoint Food Market! I went with a mini-theme this time: mini chocolate cupcakes with mocha liqueur frosting (I’m seriously digging this whole alcohol in frosting thing), mini lemon raspberry muffins, and black ‘n white cookies..for which I of course made mini samples.

After two days of baking, and a whole day of sampling, I needed a serious departure from sugar, Five Leaves blue points were the perfect way to end the day.

In memoriam.

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lauraemily:

peach cupcakes with brown sugar frosting

it was at least 95 degrees in my kitchen while I baked these, but it was well worth it!

recipe via smitten kitchen

Gluten-free Adaptation with Bourbon Cream Cheese Frosting

3 cups Bob’s Red Mill Gluten-free flour
1 ½  teaspoons baking powder

1 ½  teaspoons baking soda

1 teaspoon Xanthan gum
½ teaspoon salt
1 teaspoon grated Nutmeg

1 teaspoon grated Ginger
½ cup (1 sticks or 4 ounces) unsalted butter, at room temperature

¼ cup unsweetened applesauce
½  cup granulated sugar
½  cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 ½ cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish (~1/3-inch dice)

Preheat the oven to 350°F. Line 28 muffin cups with paper liners.

Sift together the flour, baking powder, baking soda, Xanthan gum, salt, nutmeg, and ginger and set aside. Cream the butter, applesauce, and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.

Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

Bourbon Cream Cheese Frosting

1 ½ cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
½  cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
4  tablespoons bourbon

1 teaspoon vanilla

1 teaspoon ginger

In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar, ginger, bourbon, and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator for 30 minutes, or until it thickens, then spread on cupcakes.  Return cupcakes to refrigerator, covered will last 4-5 days.