fuckingrecipes:

thecakebar:

Sourdough Danish Pastries Tutorial Sets {You must click link for FULL tutorial/recipe}

IF YOU WANT TO BE A SUPER-FANCY ASSHOLE WITH YOUR BAKED GOODS

(Source: flawlessphotosets)

thecakebar:

 Vanilla Cream-Filled Doughnuts

grrawr:

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

insertcreativewebsite-here-:

New recipes up on the site! 

http://thecollegecook.webs.com/

(Source: lovef00d)

onepageshort:

Chocolate?

nerdache-cakes:

Ant’s Chewy Chocolate Chip and Bacon Cookies

Remember when I said that bacon cookies were the best and that I had made the most amazing recipe for them? Well, as a thank you for all the follows, tweets, and likes- here they are!

Ingredients: (Makes 1 1/2 Dozen)

• 2 Cups Flour
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Tablespoon good Vanilla
• 1 Egg Yolk
• 3/4 Cup Unsalted Butter (Melted)
• 1 Cup Brown Sugar
• 1/2 Cup White Sugar
• 1 Egg
• 2 Cups Semi-Sweetened Chocolate Chips
• 4 Strips cooked Bacon, Chopped into cubes

*Tips: 

• Make sure you melt your butter beforehand, so that it isn’t hot.
• Room temperature eggs only! Cold eggs will ruin this up, man.
• 6 on 1 cookie sheet, or else they will stick to one another.

1. Pre-heat the oven to 325 degrees. That’s like, taking your oven on a date and chatting it up before the entrees arrive. Maybe 10 minutes. Grease your cookie sheets or line those suckers with parchment paper.
2. Sift together the flour, baking soda and salt and put aside. Tell them you’ll get back to them later, baby.
3. In a large bowl, cream together melted butter, brown sugar, white sugar, both egg and the yolk until just blended. Add your vanilla.
4. Stir in chocolate chips and your cooled and chopped bacon pieces by hand with a big wooden spoon. Awww yeah.
5. Now, drop the cookie dough by rounded 1/4 cup spoonfuls on your greased cookie sheet, 3 inches apart.
6. Bake at 15-17 minutes or until edges are slightly browned. Take those babies out. Careful, they are hot! Don’t try and be a hero kid.
7. Cool on baking sheet 1 minute. Transfer to cooling racks for 5 minutes. Or eat them right away, I don’t care man.

These are awesome all by themselves, but to give y’all an extra kick in the face and also to legally count as a breakfast food (They do, ok?) I made a super quick maple caramel and drizzled them over those bad boys. You can find a good recipe for that here.

These are just… amazing. The saltiness of the bacon is such a contrast to the chocolate chips in them. The cookie itself is chewy on the inside and flaky on the outside.

Enjoy these honeys and try not to thing about how many calories they are. I’m going to go jog.

Facebook / www.nerdachecakes.com