#AND ADD A TEASPOON OF VANILLA EXTRACT

[jupitercl0uds]

I NEED TO BAKE A CAKE RAAAAAAAAA

[eulchu]

drop the cookie dough recipe 🔫

who are you .

[ponysongbracket]

MLP Song Tournament

Please listen to both songs before voting.

Rainbow Roadtrip

Cupcake Song

[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)

[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.



[eatstarz]

I’ve decided to stop gatekeeping the best brownie recipe I’ve ever made

Ingredients:

1/2 cup melted butter (make sure it’s HOT) I use salted butter and don’t add any salt later

1 tablespoon oil (I use olive oil) This is what makes the FUDGY

1 1/8 cup granulated sugar

2 eggs (fresh eggs make this better tbh)

2 teaspoons vanilla extract

1/2 cup flour

1/2 cup cocoa powder (I use Hershey’s)

if using unsalted butter add 1/4 teaspoons salt

Recipe:

preheat oven to 350° F

grease/ line 8 inch cooking pan and set aside

combine oil, sugar, and butter, whisk well for about a minute (I do everything by hand bc I don’t have a stand mixer or anything)

add eggs and vanilla and beat until lighter in color, about a minute

add flour and cocoa powder (and salt), at this point you wanna switch to a spatula to mix these until they are just BARELY combined

pour into your pan, smooth out the top, and COVER the top in chocolate chips (and/or nuts)

bake for 20-25 minutes (I usually bake mine for 21:30) they are done when the center of the pan DOESNT jiggle

allow them to cool to room temperature before slicing (I’m very bad at this part bc I get impatient )

if you cut the too early and they seem super like doughy (?) it’s fine they will harden a little bit as they cool

[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."]

[cravefoodie]

Caramel Cheesecake Bars 😋🍰

Ingredients:

Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

Filling:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Caramel Topping:

1 cup caramel sauce (store-bought or homemade)

1/2 teaspoon sea salt (optional)

Directions:

Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.

In a large bowl, beat the softened cream cheese until smooth. Add the 1 cup granulated sugar and beat until well combined.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Pour the cream cheese mixture over the crust and spread it evenly.

Bake for 40-45 minutes, or until the center is set and the edges are lightly browned.

Allow the cheesecake to cool completely in the pan. Once cooled, pour the caramel sauce over the top, spreading it evenly. If desired, sprinkle with sea salt.

Refrigerate for at least 2 hours before cutting into bars.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes + chilling time | Servings: 24 bars | Kcal: 320 kcal

[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.

[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)

[foodshowxyz]

Strawberry Chocolate Brownie Recipe

Ingredients:

For the Brownie:

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips

For the Topping:

Fresh strawberries, sliced

1/4 cup chocolate syrup

Instructions:

Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C).

Grease an 8-inch square baking pan or line it with parchment paper for easy removal.

Make the Brownie Batter:

In a large bowl, mix melted butter with sugar until well combined.

Add eggs and vanilla extract, and mix thoroughly.

Sift together the cocoa powder, flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just blended.

Fold in the chocolate chips.

Bake the Brownies:

Pour the batter into the prepared pan and spread it evenly.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Remove from the oven and let cool slightly.

Add the Strawberry Topping:

Once the brownies are warm but not hot, arrange the sliced strawberries on top in a single layer.

Drizzle with Chocolate:

Drizzle the chocolate syrup over the strawberries and brownies for a glossy finish.

Serve:

Cut into squares and serve while still warm for a gooey texture, or allow to cool completely for a firmer brownie.

Optionally, you can dust with powdered sugar or serve with a scoop of vanilla ice cream for an extra treat.

[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.

[amongussexgif]

muffims

whisk together two cups of flour, half a cup of sugar, a teaspoon of salt, a teaspoon of baking powder, and optionally a tablespoon of cinnamon.

add one egg, 3/4 cups of milk, 1/3 cup of vegetable oil (or any neutral oil but it might get wierd. idk.), and a teaspoon of extract. vanilla, almond, lemon, whatever. play with flavors, have fun.

add one cup of fun mix-in stuff. I like cranberries, almonds, pecans, butterscotch chips, or blueberries. scoop them into a greased muffin tin.

mix together a tablespoon of sugar, a tablespoon of packed brown sugar, 1/2 teaspoon of cinnamon, and a little sprinkle of nutmeg in a little bowl. sprinkle this over your muffins generously. you shouldn't have any leftover.

bake at 400 Fahrenheit. 11 minutes for mini muffins, 13 for full size muffins.

let them cool for like 3 minutes and gently twist out of the muffin tin. you can try and pull them out but they might break apart. Twist them slowly and gently to separate them from the sides of the tin and then you'll be able to pull them out in one piece.

and share them with your friends

[hallow-witxh]

Pumpkin Cupcakes Feel-Good Abundance Spell Recipe

Yes yes yes, I know it's still summer and autumn is a loooong way away, but damnit, sometimes I want to call forth my Inner White Girl and indulge in pumpkin spice! Well, luckily for me (and for you!), I have a perfect recipe for you - because not only is it a dozen pumpkin spice mini cakes, but also a feel-good and abundance spell. So here's my abundance spell recipe - complete with cream cheese frosting and DIY pumpkin spice mix! So, without further ado, here we go!

What you'll need:

Pumpkin pie spice:

3 tablespoons ground cinnamon (adds power to the spell, prosperity, success)

2 teaspoons ground ginger (adds strength to the spell)

2 teaspoons ground nutmeg (money)

1 teaspoon ground allspice (money, luck)

1 teaspoon ground cloves (success)

Bowl

Spoon, fork, or whisk

Cakes:

2 eggs

1 1/4 cups granulated sugar (banishes negativity)

1 cup pumpkin puree (granting wishes, prosperity)

3/4 cup melted butter (enhances peacefulness)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice (abundance)

1/2 teaspoon vanilla extract (self-love)

1/4 teaspoon salt (protection, grounding)

Cupcake liners (I like these! Unbleached, chlorine-free)

Wire rack (optional)

Whisk, hand mixer, or stand mixer

Large mixing bowl

Cream cheese frosting:

1/2 cup softened butter (enhances peacefulness)

8 ounces softened cream cheese (meeting goals)

4 1/2 cups powdered sugar (banishes negativity)

splash of vanilla extract (self-love)

Large mixing bowl

Hand mixer, or stand mixer (trust me, you'll want a hand or stand mixer for this)

Piping bags (optional)

What you'll do:

Pumpkin pie spice:

Add all ingredients into a bowl

Mix mix mix

All done!

Cakes:

Preheat the oven to 400 degrees (F) and line a 12-cup muffin baking pan with paper liners

Place the wet ingredients (eggs, sugar, pumpkin puree, and butter) in a bowl or stand mixer bowl. Whisk or mix until smooth.

Add the dry ingredients (flour, baking soda, baking powder, pumpkin pie spice, vanilla extract, and salt) to the bowl. Stir until just combined.

Divide the batter among the 12 muffin cups.

Bake for 15-18 minutes, or until just browned and a toothpick inserted in the center of a cupcake comes out clean. A chopstick also works but leaves a bigger hole. Don't worry, you can cover it up with frosting.

Cool for a few minutes in the pan on the wire rack, then transfer the cupcakes to the wire rack to cool completely. Don't frost until the cupcakes are completely cool!

Cream cheese frosting:

Put the butter and cream cheese in the bowl of a mixer or a mixing bowl and mix until light and fluffy, about 3-4 minutes.

Add the powdered sugar, one cup at a time, and mix on low speed until combined. Add the vanilla extract and mix for a minute.

If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached. You can use any kind of milk, but I don't recommend soy.

Optionally, you can put the frosting in a piping bag and pipe the frosting on the cupcakes. Or you can just dollop it on with a spoon. Or, if you're like a monster like me, you can put a cupcake in a bowl and scoop in some frosting with it. Oh who am I kidding, I mash it all up together like an ungodly goop...

I know it's a long post, but I promise it's actually quite easy! And delicious. Very, very delicious.

As always, practice safely, do your research, and blessed be!

Support your local witch on Ko-Fi!

[chefchatter]

Easter Cookies: Sweet Treats to Celebrate the Season

Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Assorted food coloring

Sprinkles, for decorating

Instructions:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Divide the dough into smaller portions, depending on how many colors you want to use. Add a few drops of food coloring to each portion and knead until the color is evenly distributed.

Wrap each colored dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll out each colored dough portion on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out Easter-themed shapes.

Place the cookies onto the prepared baking sheets, leaving some space between each cookie.

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies are completely cooled, decorate them with sprinkles or icing, if desired.

Serve and enjoy these festive Easter cookies with family and friends!

Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 8-10 minutes | Total Time: 1 hour

Servings: Makes about 24 cookies

#eastercookies #cookies #baking #homemade #spring #desserts #foodphotography #yum #foodbloggers #instafood