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Summer means poor children are not getting 2 free meals a day at school so if you’re able, please consider donating to your local food bank.

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YALL.

CALL YOUR REPS!

https://twitter.com/TheBoneHeadClan/status/940369097052827654

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Canelé from Shigatsu wa kimi no uso (Your lie in Aril)

One of my favorite animes is definitely Shigatsu wa kimi no uso, Your lie in Aril. Just watch it, I can´t explain it without crying…

When i watched Your lie in April for the first time i didn´t even know what a canele was. All I knew was that it looks really good, so I really wanted to make some. Caneles is a french pastry that has a thin, crispy, caramelized shell and a rich, moist, custard interior. To make caneles you need special canele molds that preferably should be out of copper, but the copper molds are very expensive (About 20$ for one mold) so i bought a nonstick mold that makes 9 caneles and that worked really good. You can also buy silicone molds but I would not recommend them, they don´t give the same result as copper or nonstick molds.

Recipe for 9 Caneles

1 Vanilla bean

250 ml Milk

100 g Sugar

50 g Flour

25 g Butter

1 Egg

1 Egg yolk

2 tbsp Dark rum

Start by splitting your vanilla bean in half and scrape out the seeds. I used a pure vanilla powder but i don´t know if you can buy that everywhere so just use a vanilla bean. Pour the milk into a pot and add the vanilla bean and seeds and the butter.

Warm it on the stove until the butter has melted and it almost has come to a boil. Put aside and let cool a little for 2 minutes.

While the milk mixture is cooling, combine egg, egg yolk and sugar.

Now its time to combine everything. This is important to do right so you get the custardy inside of the canele. Throughout this whole step you have to whisk in the egg mixture, otherwise the eggs will cook and it will become scrambled eggs.

Start by adding ¼ of the milk mixture to the egg mixture, whisking the whole time. Then add the flour and keep whisking. 

 When everything is combined, add the rest of the milk while whisking. 

Add the rum and let it cool for about 20 minutes. Then cover with plastic wrap and let it sit in the refrigerator for 24-48 hours. You cant skip the resting time because it improves the texture and taste. You can keep it in the refrigerator for 4 days, after 48 it is perfect but 24 hours is okay. 

Don´t take out the vanilla bean because it gives more flavor.

After 24-48 hours it is time for the cooking. Preheat your oven to 250 C, this is a really high temperature but that makes the caneles crispy on the outside. Then  brush the molds with soft, not melted butter. This is important and makes the caneles nice and shiny on the outside and make the just slide lout of the molds.

Then take the canele mixture out of the refrigerator, whisk it so everything combines. Then pour it through a fine mesh strainer.

Now fill the molds about one centimeter from the top.

Now it is time to bake them. Put them in the preheated oven for 10 minutes, then lower the temperature to 190 C, without opening the oven, for 40-45 minutes.

Don´t be scared to burn the caneles, 40-45 minutes does not burn them, it gives them a nice even dark color and a crispy caramelized shell.

When they are done, turn the mold upside down on a baking rack and let cool.

I really recommend you to try making caneles because the are soooo good. The crispy shell and the soft inside, it is heaven! 

Did it reach her?

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9 flavored buttercream recipes

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@mushroomdildophan da cake

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Sl*tty brownies

For the cookies: 350g/12¼oz unsifted flour 1 tsp bicarbonate of soda 1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 eggs 350g/12¼oz dark chocolate, crumbled For the brownies: 185g unsalted butter 185g dark chocolate 85g plain flour 40g cocoa powder 50g white chocolate chips 50g milk chocolate chips 3 large egg 275g golden caster sugar 1 pack oreos or any chocolate biscuit you want Method: 1) Preheat the oven to 180C/375F/Gas 5. Line a 20cm square tin Part 1: 2) In a bowl, combine the flour, baking soda and salt. 3) In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. 4) Pat dough into tin. 5) Layer oreos on top of cookie dough Part 2: 1) Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl. Melt and mix together. 2) While you wait for the chocolate to cool, tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps. 3) Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy. 4) Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. 5) Seive in flour an cocoa powder before folding in. 6) Stir in the white and milk chocolate chips. 7) Bake at 180C for 40-45 minutes or until a skewer inserted comes out clean.

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Cinnamon Sugar Cheesecake Bars by Tasty

Ingredients:

Yields: 12 bars

2 tubes crescent dough

16 oz cream cheese

1 egg

1 cup sugar, divided

1 tsp vanilla

2 Tbsp. cinnamon

Preparation:

Preheat oven to 350°F/180°C.

In a bowl, beat cream cheese until smooth. Then, add ½ cup sugar, egg, and vanilla, and beat until smooth.

Roll out crescent dough and pinch the seams together.

Next, in a small bowl, mix the remaining ½ cup sugar with the cinnamon. In a greased 9×13 baking dish, sprinkle half of the cinnamon sugar. Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.

Bake 30 minutes. Cool completely, then cut into 12 squares, and enjoy!

Inspired by: Joyful Momma’s Kitchen.

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Rain Drop Cake is a super popular Japanese dessert that is so unique, delicious, easy to make, and low in calories!

http://www.chopstickchronicles.com/rain-drop-cake-水信玄餅/

#Rain Drop Cake, #Mizushingenmochi, #Japanese sweets, #Japanese recipe, #Japanese food, #Rain drop, #Agar 

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Baking is not always easy work. From prepping food to mixing to cutting and serving, everyone could use a little help in the kitchen from time to time. These baking hacks are intended to make your life easier by streamlining the baking process.

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Mocha Cheesecake Brownies.

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