#1 teaspoon of vanilla extract

[number-1-haxorus-fan]

I'm baking everyone a cake! You get to pick how much of each thing is added!

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[eulchu]

drop the cookie dough recipe 🔫

who are you .

[ponysongbracket]

MLP Song Tournament

Please listen to both songs before voting.

Rainbow Roadtrip

Cupcake Song

[potatoes-are-magic]

Vanilla Extract

How to make your very own VANILLA EXTRACT!!!!!

It's actually a lot easier than you think. Making any extract is basically putting stuff in alcohol and waiting.

Ingredients:

Grade B Vanilla Beans

Vodka

Glass jar/bottle

Steps:

Take your vanilla beans and shove/fold/smoosh/whatever you need to do to get them to fit in your glass jar.

Pour vodka on top to cover and close the jar.

Give it a quick shake

Shove it into a dark cabinet

Maybe give it a quick shake every 1-2 weeks for the first couple months

Wait

And that's it. Some people say it's ready to use after 2 months. I like to wait 6 so it gets a lovely, dark brown color. Start it now to be ready for the fall baking season!

You can also make multiple batches of extract from the same beans, and you'll get more, cheaper, extract overall that's better than what you get from the store. I think I bought a package that had 5-7 beans in it? And poured 2 cups of vodka on top. That's lasted me over 2 years and cost a grand total of maybe $30 bucks? And one of those little things from the store is about $20 for a fraction of the volume.

A Note on Vanilla Beans:

There are two categories for vanilla beans sold to the public: grade A and B.

Grade A vanilla beans are the big, plump ones you use for the fancier recipes that need the vanilla seeds scooped out of the bean and added to the recipe. Grade B are drier and are specifically for extracts. You can make extract with Grade A as well, but it's usually more expensive.

[dear-ao3]

best brownies in the known universe (at least, according to my grandma)

some year and a half ago when i was getting ready to move out i combed through all the family recipes that lay lost to time and one of the ones that i found was my grandmas brownie recipe. idk where she got it from (nor can i ask cause she has dementia) and its a printed out email she sent to my mom in june 2000. but by george these the best brownies i have ever tasted. would she be pleased that i am sharing this recipe with my vast following? absolutely.

YOU WILL NEED:

5 tablespoons butter (unsalted) 1 ounce unsweetened baking chocolate (or as much as your heart desires) 2/3 cup unsweetened good cocoa powder 1 cup sugar (white) (superfine preferred, normal works fine) 1 cup sifted white flour (can use gluten free) 1/2 teaspoon baking powder as much cinnamon as your heart desires (your heart needs to desire at least some cinnamon. its essential to the recipe) 3 egg whites 1 egg splash of vanilla extract (again, non negotiable step!)

preheat your oven to 325 degrees. grease a square baking pan (9x9 preferably).

in a small saucepan over medium heat melt the butter and baking chocolate. while that is melting, sift together the flour, baking powder and cinnamon into a small bowl. once the butter and chocolate is done melting add the cocoa powder and cook it together for 1 minute. add in the sugar and stir. it will get very thick. this is correct.

set that aside to cool. while thats cooling take a large bowl and put in your egg whites, egg and vanilla. beat it up with preferably a whisk but you can use a fork if youre fresh out of whisks. once the chocolate is cool enough to not scramble your eggs dump it in the eggs and mix it together. add the flour in gradually and keep mixing until its smooth and happy.

spread into your greased baking pan. put it in the oven for EXACLTLY 18 MINUTES. very crucial step. they will come out slightly under done. that is what we want. as they cool they will continue to cook in the pan. we dont want them to get hard and sad. they are not good when they are hard and sad. do not overbake them. you will be sad.

slice them up and as the official last step on the original recipe says: EAT ENJOY AND MAKE MORE! (theyre very good with mint chocolate chip ice cream)

[olujimi005-blog]

Red, White and Blue Dessert.

Ingredients.

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups heavy whipping cream, whipped

2 quarts strawberries, halved, divided

2 quarts blueberries, divided

>>GET A FREE EBOOK WITH OVER 1000 DESSERT RECEIPES<<

Directions.

In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.

Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.

Nutrition Facts

1 cup: 168 calories, 10g fat (6g saturated fat), 32mg cholesterol, 44mg sodium, 20g carbohydrate (15g sugars, 3g fiber), 2g protein.

.............................. keep reading ..............................

[wachi-delectrico]

hey can you tell that i don't normally consume much sugar btw. my chest is humming and my leg is bouncing

[chaoticconstellation]

Actual Crumbl Sugar Cookie Recipe from a former employee who is no longer bound by their NDA:

makes approximately 55 cookies (or 200 minis!):

ingredients:

For Cookie:

2 pounds SALTED butter

1.9 pounds white sugar

1.2 pounds powdered sugar

8 eggs

4 cups of canola oil

4 tsps of ALMOND EMULSION. can substitute for extract, but use half the amount. can also swap for other flavored extracts like vanilla!

6 pounds of flour

*half ingredient packet* Crumbl uses ingredient packets to make sure that only corporate knows the recipes, but based on what’s missing from a standard cookie recipe and what happens if you forget a packet these are the approximate substitutions

5 tablespoons baking soda

5 tablespoons baking powder

For the Frosting:

1/2 a pound of SALTED butter

6 cups of heavy whipping cream (40% milk fat)

7.5 pounds powdered sugar

2 teaspoons ALMOND EMULSION *same as before can be substituted with half amount of almond extract or vanilla if you choose*

any food coloring of your choice but Crumbl uses RED. you only need *drops*

baking directions:

preheat oven to 290 degrees F or 143 C

soften your butters in your microwave, this step is crucial. you want them NOT at all melted, but soft enough to mold with your hands easily

put your butters and sugars into a large bowl, it’s easiest if this is a stand mixer, but if not an electric hand mixer is fine. you *may* attempt this by hand but i would recommend you don’t.

if you have levels choose your most medium level and beat your butter and sugar for 10 minutes. seriously. and it’s probably not done. scrape the sides, if there is any resistance it’s not done. the texture you’re going for is like passing your spatula through a cloud. you should feel no resistance, the mixture will be light, fluffy and if you feel it between your fingers it will be silky with *slight* sugary texture. imagine applying it to your face, it’s a daily cleanser not a weekly exfoliant.

when you think you’re done put it on for another 2 minutes to be safe.

turn down to level one and add your eggs, oil and flavoring. mix until it creates a creamy soup mixture.

add all of your flour and baking soda and powder.

mix until a homogeneous dough forms.

Sugar cookies at Crumbl are weighed at 4 ounces and scooped using a portion scoop to get their standard shape, then flattened to about 3/4 of an inch thick.

or if you don’t have access to a scale this recipe makes approximately 55 cookies so do your best with that.

*if you want to make minis like Crumbl does for catering the weight is 1 ounce & the baking time is 8 minutes!*

place on a parchment lined baking sheet 2 inches apart from both the other cookies and the sides of the baking sheet. This will be about 9 cookies.

bake for 14 minutes flipping half way.

if you are planning to frost these cookies here are the mandatory next steps to ensure you don’t end up with soggy cookies.

let cookies cool on either baking sheet or on a cooling rack for 20 minutes.

put as many as you can in a single flat line onto a baking tray or something that will fit in your fridge and put in the fridge for another 20 minutes.

now they will be ready to frost with the frosting in the next steps of this recipe.

frosting directions:

soften butter like above

add butter, 2 cups of heavy cream, 2.5 pounds of powdered sugar, food dye, and flavoring to your mixer.

mix on low for one minute or until mostly combined

mix on medium until smooth

mix on high for 3 minutes

turn back to low and add the rest of the cream and powdered sugar.

mix on low until mostly combined

mix on medium until smooth

mix on high for 3 more minutes.

viola! you have Crumbl Sugar Frosting.

now to frost your cookies like they do at Crumbl….

fucking good luck! — I mean…

If enough people request it I’ll do a little video.

you want a smooth flat top with a little flat swirl.



[hellenhighwater]

If you've ever looked at a bit of crumbling drywall and gone "boy am I hungry right now" then meringues are the recipe for you. They're simultaneously very simple and very finnicky, but if you can get the hang of them then you can experience eating chalk (but sweet!) whenever you want, with none of the limestone content involved in eating real chalk. A batch of meringues is just 3 egg whites, (at ROOM TEMPERATURE) 1/8th teaspoon cream of tartar, 3/4 cups regular white granulated sugar, and a half teaspoon of vanilla extract. (or you could do a different flavor, if you like your conkrete to be fancy. I do not. I am here to experience texture with minimal flavor.)

You combine all the ingredients but the sugar in a mixer with a whisk attachment, and whisk at high speed until soft peaks form. Then slowly sift in the granulated sugar, whisking as you go. Once all the sugar is whisked in, keep mixing for another five minutes--the mix should be glossy and sleek, not dry.

Then pipe the cookies onto a parchment-lined pan, about two inches across, leaving an inch of space between. If you have fancy frosting tips and a piping bag, use them. Bafflingly, I do not have those (why? what have I been doing with my life that I own three machetes but not frosting tips?) so I just used a gallon ziplock with a hole poked into it and made beautiful little angel turd shapes.

They bake at 200 F for 45 minutes, and then should be allowed to rest in the oven for another half hour with the temperature off. Don't open the oven while they bake! Let them cool completely, and then you can eat something that has both the visual look and the mouth-feel of a packing peanut.

I love these things. I'll post an out-of-oven picture when they're done in like an hour.

[moveslikekeithrichards]

making cake for the work potluck it may not be in the bert & ernie cake pan but it is hands down my favorite cake ever

[ID: an old, stained recipe for chocolate sour cream pound cake.

ingredients:

1 1/2 cups butter, softened

3 cups sugar

5 eggs

3 cups all-purpose flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 (8 ounce) carton commercial sour cream

1 cup boiling water

2 teaspoons vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water, and mix well. Stir in vanilla.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done. Cool cake in pan 10 to 15 minutes; remove from pan, and cool completely. Yield: one 10-inch cake.

the recipe is credited to Mrs. James R. Lineberger from Gastonia, North Carolina, and a handwritten note at the top of the page says "very good."]

[skizabaa]

[mossy-mischief]

Gavin's Marble Chiffon Cake Recipe

My friends, I have a gift for you.

I found the exact Marble Chiffon Cake recipe Gavin and Freelancer make in this video and from the baking stream. It's from The Taste of Home Baking Book. If anyone makes it, let me know how it goes! I haven't tried yet.

(Recipe transcription below)

Marble Chiffon Cake

PREP: 15 min. + standing BAKE: 1 hour + cooling YIELD: 16 servings

CAKE:

7 eggs, separated

2 squares (1 ounce each) unsweetened chocolate

1-3/4 cups sugar, divided

1/4 cup hot water

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

3/4 cup water

1/2 cup vegetable oil

1 teaspoons vanilla extract

1/2 teaspoon cream of tartar

FROSTING:

4 squares (1 ounce each) semisweet chocolate

1 tablespoon butter

7 tablespoons heavy whipping cream

1 teaspoon vanilla extract

1-1/2 cups confectioners' sugar

Let eggs stand at room temperature for 30 minutes. In a small saucepan or microwave, melt unsweetened chocolate; stir until smooth. Add 1/4 cup sugar and hot water; mix well and set aside.

In a large mixing bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.

In another large mixing bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Stir a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion.

Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert the cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.

For frosting, melt semisweet chocolate and butter in a small saucepan or microwave; stir until smooth. Remove from the heat; stir in cream and vanilla. Whisk in confectioners' sugar until smooth. Immediately spoon over cake.

[garaks-padded-bra]

Can we please have the recipe for the kraft single on a patty looking cake because I think it looks delicious and I want some

Its a pumpkin cake its tasty its ugly its EASY!!!

1. Preheat oven to 180c/350f

2. You need to roast about 400-500g of pumpkin or butternut squash until its soft and then puree it.

(or if you are american you can buy pumpkin puree I believe, in canned form)

(Ive never had it idk :)) (But maybe roasting is nicer…)

3. WHISK TOGETHER DRY INGREDIENTS.

240g flour

300g sugar

2 tablespoons baking powder and 1 tablespoon baking soda

However much cinammon nutmeg etc you want measure with your heart

Pinch of salt

4. THEN MIX THE WET STUFF INTO GOOP IN ANOTHER BOWL

3 eggs

cup of light olive oil

The pumpkin (1 can if you are a smelly can boy)

5. Whisk the dry and the wet then put it in ur baking tin. If you want yours to look uncanny and burger like, don’t grease your tin. Mine looks like a patty cuz I used baking paper </3

6. Bake for like 35 min :)

You thought it was over. It isnt. Im sorry. You need to make the icing. This is the part where you learn that the kraft cheese illusion…. is actually cheese. Im so embarrassed.

7. BEAT THE CHEESE

Beat together 220g room temp cream cheese, 110g butter/a stick of butter, and a 125g/a cup of icing sugar with another teaspoon of cinnamon and 2 teaspoons of vanilla extract

If you wanna do it properly do it with a handmixer, but if you want it to look ridiculous like mine do it by hand then give up halfway through and put it on a too-warm cake

The end. U can top with crushed walnuts if you want :) but i didnt and now 10 thousand people mock me online

[dear-ao3]

how to make pancakes more filling and taste better

so pancakes are actually way way easier than everyone thinks they are and they are very very easy to change up as long as you know how to

the things that you don't fuck with are the amount of flour, oil, egg, milk and baking powder/soda. as long as you stick to that on any recipe you can change pretty much anything else or substitute.

generally recipes are 1 egg to 1 cup of flour. a 1 cup flour 1 egg recipe usually serves 2 and you can double the recipe for 4, etc.

you can also substitute up to half of the four in a recipe for whole wheat flour without changing the leavening measurements. you can do the same for adding in protein powder, just adjust the sugar accordingly if its sweetened protein powder.

so, this is my favorite basic buttermilk pancake recipe, it makes about 10 pancakes:

1 1/4 cups flour 1/2 cup old fashioned oats 1-1 1/2 tbsp some kind of sweetener (brown/white sugar or maple syrup/agave syrup all work well but there's other options) 1/2 tsp baking soda 1 egg 1 1/4 cup buttermilk 1 tbsp oil of choice (butter or coconut oil generally) 1/2 tsp salt

this is the bones of the recipe. the sweetener is adjustable based on how sweet you like your pancakes but the rest of it should all stay the same. double this if you want to make pancakes to serve 4 people (about 20 pancakes)

to this, i add:

as much vanilla extract as my heart desires (within reason, i see you tumblr) some cinnamon/pumpkin pie spice/whatever you want lemon zest from 1 lemon (or orange zest) blueberries fresh or frozen (but you can use any mix in like bananas or nuts or whatever)

one very important note: you don't need buttermilk to make this recipe. you can substitute buttermilk by combining 1 teaspoon of lemon juice or white vinegar for every 1 cup of milk (its supposed to be regular milk but you can use plant or nut milk too) and letting it stand for 10 minutes.

the instructions:

zest your citrus and add it to your sugar. mush it together until you get a paste or sorts. add to that your oats, vanilla and buttermilk and stir them together. let the oats soak in the mixture for 10 minutes.

combine your flour, baking soda, salt and cinnamon or spices.

after your oats are done soaking add in the oil and the egg (make sure the egg is beaten well)

add the wet into the dry and combine. make sure that all the flour is mixed in. there will be lumps. we want the lumps. then add your mix ins.

grease a pan. this can be a regular frying pan an electric griddle or a stovetop griddle. let the oil sit on the pan on medium heat for a few minutes or until you throw a few water drops on the pan and they crackle and jump.

use a 1/3 measuring cup and scoop your batter onto the pan, space them out a little but not ridiculously. flip them with a plastic spatula (ideal) 2-3 times or until they're fully cooked. (you tell if they're cooked if there's no wet batter on the sides)

voila. pancakes.

use this recipe or use the bare bones version to make your own thing.

happy pancake making.

[ms-demeanor]

Hey do you hate pumpkin? I hate pumpkin. It's okay in soup with garlic and chili but I can't stand it sweet in pie or bread or muffins. Gross.

But I like pumpkin pie spice, which is just a combination of ginger, nutmeg, cloves, and cinnamon. (Hate sweet coffee so pumpkin spice lattes are off the table for me too, but I'll add actual pumpkin pie spice to coffee sometimes).

Anyway if you hate pumpkin but want to get in on pumpkin spice I've got two recommendations:

Add pumpkin pie spice to chocolate chip cookies

Add pumpkin pie spice to a Mother's Day Pie and dye it orange for a mock-pumpkin pie.

So pumpkin pie spice is one part of each cinnamon, nutmeg, ginger, and cloves. If you've got those spices on your spice rack you can mix them together and add a teaspoon of the resulting powder to either cookies or pie for a nice hint of spice. Add two teaspoons if you like a lot of spice.

You do you for your chocolate chip recipe (I use the Tollhouse recipe but I double the recipe and cut the chocolate chips in half and I use all butter/no shortening) and here's a Mother's Day Pie recipe:

(This is supposed to be a pie so easy that a dad and kids can make it for mom without her help, hence the name. It's an egg custard pie with a self-forming coconut crust and without spices is just a bit bland)

1 cup sugar

2 tbsp all purpose flour

.25 tsp salt

1 tsp pumpkin pie spice

6tbsp melted butter (cooled)

1 tsp vanilla OR .5 tsp almond extract

3 eggs

1 can of evaporated (NOT sweetened condensed) milk (12 oz can)

1 cup shredded coconut

Preheat your oven to 350

Mix dry ingredients (except coconut), add in the butter and flavor extract, then beat in the eggs one at a time. Stir in your can of evaporated milk and mix thoroughly, then fold in the shredded coconut. (optional: add a few drops of food coloring to turn it orange in a mock pumpkin pie or whatever color you want; i love teal food and no one can stop me) Pour into a pie plate and bake for 50-55 minutes; put in the refrigerator for at least 2 hours to allow the custard to set.

I find that if you're using the spices almond extract tastes better and if you're omitting the spices vanilla extract tastes better (and in that case the pie is nice when served with fresh berries)