#tablespoon confectioners

[curiousruby]

Baked Pancakes Oven-baked pancakes are a quick-and-easy breakfast made with a simple batter baked in a pie dish, served warm and dusted with confectioners' sugar.

[rizento]

Air Fryer Oreos

Irresistible fried Oreos made in an air fryer with simple prepared ingredients. These are the perfect pick-me-up when you are craving carnival food!

[sarahpatricia]

No Bake Lemon Cheesecake No-bake cheesecake that is fluffy and light with a tart lemon flavor.

[crushoncinthia]

Lemon Meltaways

These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.

[equasemeianoite]

Easy Microwave Maple Fudge Recipe In a short amount of time, you can quickly make this fudge in the microwave.

[sea-loverr]

Strawberry Cheesecake Muffins Dessert muffins with a special strawberry-cream cheese surprise inside!

[marshkaden]

Muffin - Strawberry Cheesecake Muffins muffins for dessert that contain a special strawberry-cream cheese surprise!

[milaisreading]

Isagi's sister!Yn, where her love languages are acts of service and gift giving:

Sae, sighs sadly: I really miss my mom's katsu chicken...

An hour later...

Sister!Yn: Here you go! The finest katsu chicken and well as rice and some salad. Anything else? *feeds him the chicken*

Sae, while blushing: Th-thanks...

Later...

Sae, sighs as he puts his phone down*

Sister!Yn, alarmed: Everything alright?

Sae, showes her the phone: I just saw this plush toy. I used to have one of these when I was younger, but lost it...

Sister!Yn: Mhhhh....

A few days later

Sae, looking at the plushie that Yn brought him: Where did you find it?! It's not being sold anywhere anymore!

Sister!Yn, flinching as she remembers all the times she stabbed herself with the needle: Ahh.... I have my ways...

Later...

Sae: I am craving some chocolate milk-

Sister!Yn, already in the kitchen and preparing everything: Oat milk heated up to medium, 1 tablespoon of cocoa powder, 2 teaspoons of confectioners' sugar, and 3 ice cubes. I will let it rest for 5 minutes. Is that ok?

Sae: Totally ♡_♡

[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.

[shanastoryteller]

(long ask incoming sorry i copy pasted the recipe)

INGREDIENTS

Yield: One 9-inch loaf

½ cup/115 grams unsalted butter

2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse

1 cup/240 milliliters whole milk

Nonstick cooking spray

1 cup/200 grams granulated sugar

½ teaspoon coarse kosher salt

2 large eggs

1 large lemon

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1½ cups/192 grams all-purpose flour

1 cup/124 grams confectioners’ sugar

½ cup/8 grams freeze-dried strawberries

Step 1

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.

Step 2

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.

Step 3

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.

Step 4

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.

Step 5

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.

Step 6

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.

Step 7

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

BLESSINGS UPON YOUR HOUSE

[xombigirl]

Black Moss Cupcake Recipe

Thanks to a review of Exquisite Exandria by CBR.com we now have the recipe for Uthodurn's infamous Black Moss Cupcakes!

INGREDIENTS:

Dark Chocolate Cupcakes Ingredients: 1 cup all-purpose flour 3/4 cup sugar 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 large egg 2/3 cup whole milk 1/3 cup sour cream 2 tablespoons vegetable oil 2 teaspoons vanilla extract 2-3 drops black food coloring (optional)

Chocolate Matcha Frosting 4 tablespoons unsalted butter 2 ounces full-fat cream cheese (room temperature) 1 1/3 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon matcha powder 1 teaspoon whole milk 1 teaspoon vanilla extract 1 pinch of salt

Moss Cookie Crunchies 3/4 cup vanilla wafer cookies 1/12 teaspoon matcha powder 1/12 teaspoon light brown sugar 1 tablespoon unsalted butter, melted and cooled

Dust of Deliciousness: Ingredients redacted, food glitter recommended as replacement

INSTRUCTIONS:

Dark Chocolate Cupcakes

Set a rack in the middle of the oven and preheat to 325*F/165*C. Line the cups of a 12-cup standard muffin tin with paper cupcake liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a second large mixing bowl, whisk together the egg, milk, sour cream, vegetable oil, vanilla extract, and black food coloring until no streaks of egg remain. Add the dry ingredients to the wet and mix with a rubber spatula until a smooth batter forms and no pockets of dry flour remain.

Fill each cupcake liner about two-thirds full. Bake, rotating the pan front to back halfway through baking, 16-19 minutes until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let cool slightly, then transfer the cupcakes onto a cool rack and let cool completely.

Chocolate Match Frosting

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners' sugar, cocoa powder, matcha powder, milk, vanilla, and salt. (Alternatively, use a large mixing bowl and electric handheld mixer.) Mix on low speed just until the ingredients are combined, then increase the speed to medium-high and beat until frosting is light and fluffy, 1 1/2-2 1/2 minutes. Transfer the frosting to a large piping bag fitted with a straight tip, or a zip-top bag with one corner snipped off.

Moss Cookie Crunchies

Place the vanilla wafer cookies in the bowl of a food processor and process until they are the texture of fine sand, 15-25 seconds. (Alternatively, place the cookies in a large zip-top bag and smash with a rolling pin or skillet.) Transfer the crushed cookies to a large mixing bowl and add the brown sugar and matcha powder. Add the melted butter and mix, using your hands, until the crumbs are evenly moistened.

Dust of Deliciousness

Frost the cupcakes by piping an even, generous layer of frosting on top of each. Working with one cupcake at a time, invert the cupcake and gently press the frosted top into the bowl of cookie crunchies, rotating so the moss sticks to the sides of the frosting until the top is evenly coated. Repeat this process with the remaining cupcakes. Sprinkle all with Dust of Deliciousness.

[recipeshub24]

Blueberry Cinnamon Rolls

Ingredients

▢2 1/4 teaspoons yeast active dry yeast

▢1 cup warm milk or water

▢1/4 cup sugar

▢1/4 cup unsalted butter softened

▢1 teaspoon salt

▢1 large egg room temperature

▢3 1/2 cups all-purpose flour sifted

FILLING

▢1/4 cup unsalted butter softened

▢1/2 cup brown sugar packed

▢1 1/2 teaspoons cinnamon

▢1 cup blueberries fresh or frozen, see notes

GLAZE

▢1 cup confectioners sugar

▢1 tablespoon milk or as needed

▢1/2 teaspoon vanilla extract

Instructions

In a small bowl, combine warm milk and sugar. Stir in the yeast and let it sit for about 5 minutes, or until foamy.

In a large mixing bowl, combine the yeast mixture, softened butter, salt, egg, and flour. Mix until soft and combined.

Transfer the dough to a lightly floured surface and knead several times, around 5 minutes.

Grease a large bowl, place the dough in it, and cover it with a clean dish towel. Place it in a warm area and let it rise for 45 minutes.

Preheat the oven to 190C/375F. Lightly grease a 9 x 14-inch baking dish.

Transfer the dough back onto a floured surface and roll it out into a rectangular shape, around 12 inches by 18 or 19 inches.

Spread the butter over the dough, leaving half an inch around the sides. Sprinkle with brown sugar and cinnamon. Add the blueberries.

Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, cut into 10-12 pieces.

Place the slices in the prepared baking dish, leaving a little space between each.

Bake for 20-25 minutes or until the rolls are golden brown.

While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

Let the rolls rest for 10 minutes before spreading the glaze on top

[doyoubelieveinmonsters]

happy st paddy's day, here is THEE chocolate guinness cake. actually normally I double this and bake it in a big roasting pan

for the cake: * 1 cup Guinness stout * 1 stick unsalted butter * 3/4 cup unsweetened cocoa * 2 cups granulated sugar * 3/4 cup plain greek yogurt * 2 large eggs * 1 tablespoon vanilla extract * 2 cups all-purpose flour * 2 1/2 teaspoons baking soda

for the frosting: * 8 oz cream cheese, softened at room temperature * 1 cup confectioner’s sugar * 1/4 cup Bailey’s Irish Cream * 1/4 cup heavy whipping crea

DIRECTIONS make the cake: preheat the oven to 350*.

butter a 9″ spring form pan and line the bottom with parchment.

butter the parchment and set aside.

in a large saucepan, heat the Guinness and butter until butter is melted, then remove from heat. in a small bowl, mix the sugar with the cocoa powder and stir into the saucepan.

in a second bowl, beat the eggs, yogurt, and vanilla; add into the saucepan.

in a third bowl, combine the flour and baking soda. whisk the flour and baking soda into the liquid mixture until no lumps remain.

pour into the prepared pan and bake for 45-50 minutes, testing after 45 with a toothpick in the center.

cool in the pan on a wire rack.

make the frosting: beat the confectioner’s sugar and the cream cheese until smooth.

beat in the 1/4 cup of Bailey’s until smooth.

beat in the heavy cream until a spreadable consistency.

pile into the center of the cake and spread outward with an off-set spatula.

[piermanwalter]

Star Wars recipe books prioritise taste and ease of preparation above theming, but I'm glad to see Skako represented by a drink purposely engineered to look like a nauseating fart cloud and trap carbon dioxide beneath an impenetrable gunk layer of cream cheese.

Recipe below in case you want to try this fucking thing:

For the cream cheese topping: 2 ounces cream cheese, softened 2 tablespoons confectioner's sugar 1/4 cup heavy whipping cream 1/4 teaspoon vanilla extract

For the drink: 1/4 cup mango puree 6 ounces sparkling water 1/4 teaspoon cinnamon, for dusting 1 tablespoon diced candied ginger, for garnish

In a medium bowl, use a hand mixer to stir together cream cheese, and confectioner's sugar. Add the heavy whipping cream and vanilla, whip 1 minute, until light and fluffy. Keep in the refrigerator to chill.

In a tall glass filled with ice, add the mango puree and sparkling water. Stir to combine.

Spoon the cheese foam on top. Sprinkle with cinnamon and top with diced ginger, to serve.

[athenasdragon]

This recipe is from @ northwoodsfolk on instagram and the cookies are so good! I brought them to an event and they disappeared super fast and multiple people wanted the recipe. I can't find her on Tumblr but her instagram is here and her youtube is here. Just pasting this here because I frequently use Tumblr to archive recipes.

[Image of cookies also from original creator.]

The only notes from me, athenasdragon: I put the jam in the cookies before baking because that's how traditional thumbprint cookies are made and I prefer the texture. That worked great. I also added edible glitter to the icing to make it pearlescent. All directions below are copied and pasted.

Toadstool thumbprint cookies by northwoodsfolk

(Makes about 2 dozen) 1 cup butter, softened (226g) ⅓ cup sugar (70g) ⅓ cup light brown sugar, tightly packed (70g) 2 large egg yolks 1 teaspoon vanilla extract ½ teaspoon almond extract 2 cups all purpose flour (240g) 2 teaspoons cornstarch ½ teaspoon salt ½ cup sugar (for rolling) ½ cup strawberry or other red jam/preserves (105g) Icing: ½ cup confectioners sugar 1 ½ tablespoons milk ½ teaspoon vanilla Start by creaming together the butter and sugars in a large bowl, either with a stand mixer or hand mixer, until light and fluffy. Add in vanilla and almond extracts, as well as the egg yolks, and mix well. Add in dry ingredients and mix together slowly. The mixture will seem a bit dry and crumbly, but this is normal. Make sure to scrape the sides of the bowl down well, and feel free to use your hands to finish incorporating all the ingredients. Using a cookie scoop or simply your hands, grab about a tablespoon of dough and roll it into a ball. Roll the ball in sugar, and then place on lined baking sheet. Flatten a bit with the bottom of a clean glass. Using your fingers, indent to make little mushrooms. Play around a bit to get it right, if necessary. Chill in the freezer (or outside) for half an hour. While cookies are chilling, preheat oven to 375 F (190 C.)

Once cookies are chilled, bake in preheated oven for approximately 10-11 minutes, or until the edges of the cookies are just the slightest bit golden brown. Remove from oven and allow to cool completely. You may also imprint the toadstools again slightly if they’re puffed up. While cookies are cooling, mix all the icing ingredients in a small or medium bowl until smooth. If needed, add a tiny bit more milk. Once cookies are completely cool. Fill the toadstool cap with jam and stem with icing. Pipe tiny dots of icing on the cap using a piping bag or ziplock with a tiny bit of the corner snipped off. Or simply use white sprinkles. Store in airtight container and enjoy within a few days!

[lowcarbloves]

Keto Oreo Chaffles 😋

Prep Time: 10minutes minutesCook Time: 4minutes minutesTotal Time: 14minutes minutes Servings: 4

🙏 𝔽𝕠𝕝𝕝𝕠𝕨 𝕗𝕠𝕣 𝕞𝕠𝕣𝕖 🔃 𝕊𝕙𝕒𝕣𝕖 𝕨𝕚𝕥𝕙 𝕗𝕣𝕚𝕖𝕟𝕕𝕤 𝕒𝕟𝕕 𝕗𝕒𝕞𝕚𝕝𝕪 𝕞𝕖𝕞𝕓𝕖𝕣𝕤 𝕨𝕙𝕠 𝕟𝕖𝕖𝕕 𝕚𝕥.

Ingredients

For the chaffles:

▢1 cup Mozzarella cheese shredded

▢2 large eggs

▢2 tablespoons Swerve confectioners sugar substitute

▢2 tablespoons Unsweetened cocoa powder preferably black cocoa powder

For the topping:

▢3 ounces Cream cheese softened

▢3 tablespoons Heavy whipping cream

▢3 tablespoons Swerve confectioners sugar substitute

Instructions

Preheat a mini waffle maker.

Add the ingredients for the chaffle to a small blender and puree smooth. A mixing bowl and whisk can also be used to combine the ingredients well.

Place ¼ of the batter at a time into the mini waffle maker, and cook for 3-4 minutes each until done.

Blend the ingredients for the topping together until smooth.

Place the topping on each chaffle and serve individually or stacked on top of each other and cut into fourths.

Nutrition

Serving: 0.5chaffle | Calories: 237 | Carbohydrates: 3g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 284mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg

Additional Info

Net Carbs: 2 g | % Carbs: 3.4 % | % Protein: 19 % | % Fat: 77.6 % |