imgoingtobeacook:

Vanilla Strawberry Cream Cake

Recipe is in Russian but if you scroll all the way down, it translates to English

click image for recipe

imgoingtobeacook:

Inside Out Neapolitan Layer Cake

click image for recipe

bakeddd:

pumpkin pie ice cream

• click here for recipe

bakeddd:

pumpkin butterscotch pie

• click here for recipe

bakeddd:

pumpkin pie with glazed ginger-nut topping

• click here for recipe

bakeddd:

pumpkin pie (made with real pumpkin)

• click here for recipe

thecakebar:

Pretty Mean Classic Chocolate Chip Cookies!

The person who posted these pics of their cookies got this recipe from NY Times and they call it a ‘pretty mean classic chocolate chip cookie!’ and I believe them! and yes they are suppose to be that big and that thick! :O

They also said the cookie is chewy and crispy at the same time… :O  As for me…these are about the prettiest cookies I’ve seen in awhile. It’s on MY MUST do list……

Recipe:

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

• 2 cups minus 2 tablespoons
• (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt.

 

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

• Picture credit and more info here!
• Recipe continues here!

Need more help? contact me @thecakebar I love to help!

foodieforlife:

Cannelloni

this looks good. 

- F

thecakebar:

S’more’s stuffed chocolate chip cookies!

Okay I posted a picture today of a stuffed chocolate chip cookie (S’mores) and some of you want the recipe. So here it is :)

Recipe:

• 2 sticks (8 ounces) softened butter
• 1 cup granulated sugar
• ¾ cup packed light brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips
• 24 graham cracker quarters (6 full sheets broken at perforations)
• 3 chocolate bars, broken into rows of 3 squares (or any other chocolate candy you like)
• 12 large marshmallows, cut in half lengthwise

Recipe continues here!

Need more help contact me @thecakebar I love to help!