Love Food? This blog is for you.

Love Food? This blog is for you.

Love Food? This blog is for you.

Love Food? This blog is for you.

Love Food? This blog is for you.

youngblackandvegan:

sweet-transvestite:

kngdmhrtsgrl:

runn1ng4myl1f3:

ohhhkat:

beautifulpicturesofhealthyfood:

Inspiralized -  How to make healthy and creative meals with the spiralizer…turns vegetables into noodles….VIDEO Recipe

gimme that

omg yummmmmmmmmmm

omg i need that…

I HAVE MANY A FUCKIN NEED FOR THIS.

i just ordered mine

be jealous people

be very jealous

(via watching-and-waiting)

(Source: cornerbakerycafe, via phoevaaa)

thecakebar:

TheCakeBar’s Autumn Treats Roundup

I’ve decided to make a new series of posts that will highlight what’s trending @TheCakeBar!!!

I’m trying to add new twists to the blog and make it more interesting for you guys!

So….above are pictures that I’ve collected recently or over the years from wonderful blogs all over the internet with fantastic fall themed recipes!

These are all autumn related recipes that give great tips or are great for those chilly fall nights, rainy days, indoor get-togethers, movie nights@home etc!

Click the links below to get the rebloggable link/and resource links to all recipes and tutorials!

Stay tuned for other ‘themed’ trends posts. I’ll have them all tagged here

  • Pumpkins 101 (part 1 and 2) - a list of different pumpkin varieties and what they are best used for (cooking, carving, baking) Not all pumpkin varieties are good for baking!
  • Chocolate Pumpkin Swiss Roll - So festive and pretty! perfect for halloween or thanksgiving!
  • Classic Hot Cocoa - Really? do I need to say why?? :)
  • Fall Simple Syrups (many recipes) Try these different recipes on your favorite fall drinks like teas, lattes, coffee drinks, alcoholic beverages…. or you can use these to soak cakes and other desserts… be creative!
  • Vanilla Bean Marshmallows Yes you can make your own marshmallows… perfect for chilly autumn nights!
  • Orange Roses Elegant Cake - Beautiful orange colored rose cake perfectly themed for fall.
  • Homemade Pumpkin Puree - Homemade pumpkin puree, no need to buy it canned if you don’t want to! It’s the perfect base recipe for fall desserts that ask for pumpkin puree (cakes, drinks, pies, custards etc!)
  • Aztec Mexican Hot Chocolate - spicy and sure to smell and taste like fall!
  • Not so Caramel Mini Apples  autumn twigs make the perfect fall decoration for these rustic beauties!
thecakebar:

Got Substitutions?
Seriously. Let’s get real! Some ingredients are just plain too expensive for a recipe that only needs a small amt or maybe they aren’t readily available at your local grocery store so here are a few helpful substitutions.
———————————
almond meal or almond flour- Almond flour and meal are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds. I use my food processor and pulsate a couple times. Be careful not to go too far or you’ll get almond butter!
allspice- 2 parts ground cinnamon and 1 part ground cloves
baking powder, 1/3 cup- 1/4 cup cream of tartar + 2 tbsp baking soda- 1/4 cup cream of tartar + 2 tbsp baking soda + 1 tbsp cornstarch (optional)
cocoa powder, dutch-process**; 3 tbsp- 3 tablespoons natural cocoa powder and 1/8 teaspoon baking soda
cocoa powder, natural unsweetened **; 3 tbsp- Substituting dutch-process cocoa for unsweetened cocoa by leaving out any baking soda called for in the recipe- 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar
corn syrup, dark; 1 cup- 3/4 cup light corn syrup+1/4 cup light molasses
corn syrup, light; 1 cup- 1 cup dark corn syrup- 1 cuptreacle- 1 cup liquid glucose- 1 cup honey- 1 cup granulated white sugar (increase the liquid in the recipe by 1/4 cup)
cream of tartar; 1/2 tsp- 1/2 teaspoon white vinegar or lemon juice
crème fraîche; 1 cup- 1 cup sour cream- 1 cup whipping cream plus 1 tablespoon buttermilk or yogurt- 1/2 cup whipping cream plus 1/2 cup sour cream- 1 cup mascarpone cheese
flour, cake; 1 cup- 1 cup minus 2 tbsp all purpose flour- 3/4 cup all purpose flour plus 2 tbsp cornstarch- http://www.recipezaar.com/87689
flour, self-rising; 1 cup- 1 cup AP flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt
kirsch*; 1 cup- 1 cup syrup or juices from cherries, raspberries, boysenberries, currants, or cider
marshmallow creme; 1 cup- 16 large or 160 miniature marshmallows plus 2 teaspoons light corn syrup. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.
milk, buttermilk; 1 cup- 1 cup minus 1 tbsp milk + 1 tbsp lemon juice (or white vinegar) and let stand 5 minutes- 1/2 cup plain yogurt plus 1/2 cup milk
milk, evaporated; 1 cup- 1 cup half & half (10-12% butterfat)- 1 cup light or table cream (20% butterfat)- 1 cup (240 ml) light (30% butterfat) or heavy whipping cream (35% butterfat)
milk, sweetened condensed; 1 cup- 1 cup instant nonfat dry milk+2/3 cup granulated white sugar+1/2 cup boiling water+3 tablespoons melted unsalted butter (process in blender or food processor until smooth)
milk, whole; 1 cup- 1/2 cup evaporated milk plus 1/2 cup water- 1 cup fat free skim milk plus 2 teaspoons melted butter
pumpkin pie spice; 1 tsp- 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground cloves + 1/8 tsp ground nutmeg
rosewater- 1 tbsp lemon juice –> 1-1/2 tsp of rosewater- 1 tsp water and 1 tsp any flavored extract (will slightly change flavor of cupcakes depending on flavored extract used) –> 2 tsp rosewater- 1 tsp orange juice –> 1 tsp rosewater- how to make rosewater
sugar, brown, dark; 1 cup- 1 cup raw sugar- 1 cup white granulated sugar- 1 cup white granulated sugar+1/4 cup unsulfured light molasses
sugar, brown, light; 1 cup- 1/2 cup dark brown sugar+1/2 cup white granulated sugar
sugar, powdered (confectioner’s); 1 cup- 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade
sugar, superfine- Superfine sugar is simply sugar that has been ground more finely than regular granulated sugar. I use my coffee grinder and pulsate a couple times so that its finer than granulated but coarser than powder sugar.
vanilla bean; 1 bean- 2 to 3 teaspoons pure vanilla extract
* Other alcohol substitutions** More chocolate info

One of my favorite substitution websites: Food Subs
Picture credit:
almond meal

thecakebar:

Got Substitutions?

Seriously. Let’s get real! Some ingredients are just plain too expensive for a recipe that only needs a small amt or maybe they aren’t readily available at your local grocery store so here are a few helpful substitutions.

———————————

almond meal or almond flour
- Almond flour and meal are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds. I use my food processor and pulsate a couple times. Be careful not to go too far or you’ll get almond butter!

allspice
- 2 parts ground cinnamon and 1 part ground cloves

baking powder1/3 cup
- 1/4 cup cream of tartar + 2 tbsp baking soda
- 1/4 cup cream of tartar + 2 tbsp baking soda + 1 tbsp cornstarch (optional)

cocoa powder, dutch-process**; 3 tbsp
- 3 tablespoons natural cocoa powder and 1/8 teaspoon baking soda

cocoa powder, natural unsweetened **; 3 tbsp
- Substituting dutch-process cocoa for unsweetened cocoa by leaving out any baking soda called for in the recipe
- 3 tablespoons Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar

corn syrup, dark1 cup
- 3/4 cup light corn syrup+1/4 cup light molasses

corn syrup, light1 cup
- 1 cup dark corn syrup
- 1 cuptreacle
- 1 cup liquid glucose
- 1 cup honey
- 1 cup granulated white sugar (increase the liquid in the recipe by 1/4 cup)

cream of tartar1/2 tsp
- 1/2 teaspoon white vinegar or lemon juice

crème fraîche1 cup
- 1 cup sour cream
- 1 cup whipping cream plus 1 tablespoon buttermilk or yogurt
- 1/2 cup whipping cream plus 1/2 cup sour cream
- 1 cup mascarpone cheese

flour, cake1 cup
- 1 cup minus 2 tbsp all purpose flour
- 3/4 cup all purpose flour plus 2 tbsp cornstarch
http://www.recipezaar.com/87689

flour, self-rising1 cup
- 1 cup AP flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt

kirsch*; 1 cup
- 1 cup syrup or juices from cherries, raspberries, boysenberries, currants, or cider

marshmallow creme1 cup
- 16 large or 160 miniature marshmallows plus 2 teaspoons light corn syrup. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.

milk, buttermilk1 cup
- 1 cup minus 1 tbsp milk + 1 tbsp lemon juice (or white vinegar) and let stand 5 minutes
- 1/2 cup plain yogurt plus 1/2 cup milk

milk, evaporated1 cup
- 1 cup half & half (10-12% butterfat)
- 1 cup light or table cream (20% butterfat)
- 1 cup (240 ml) light (30% butterfat) or heavy whipping cream (35% butterfat)

milk, sweetened condensed1 cup
- 1 cup instant nonfat dry milk+2/3 cup granulated white sugar+1/2 cup boiling water+3 tablespoons melted unsalted butter (process in blender or food processor until smooth)

milk, whole1 cup
- 1/2 cup evaporated milk plus 1/2 cup water
- 1 cup fat free skim milk plus 2 teaspoons melted butter

pumpkin pie spice1 tsp
- 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground cloves + 1/8 tsp ground nutmeg

rosewater
- 1 tbsp lemon juice –> 1-1/2 tsp of rosewater
- 1 tsp water and 1 tsp any flavored extract (will slightly change flavor of cupcakes depending on flavored extract used) –> 2 tsp rosewater
- 1 tsp orange juice –> 1 tsp rosewater
- how to make rosewater

sugar, brown, dark1 cup
- 1 cup raw sugar
- 1 cup white granulated sugar
- 1 cup white granulated sugar+1/4 cup unsulfured light molasses

sugar, brown, light1 cup
- 1/2 cup dark brown sugar+1/2 cup white granulated sugar

sugar, powdered (confectioner’s)1 cup
- 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade

sugar, superfine
- Superfine sugar is simply sugar that has been ground more finely than regular granulated sugar. I use my coffee grinder and pulsate a couple times so that its finer than granulated but coarser than powder sugar.

vanilla bean1 bean
- 2 to 3 teaspoons pure vanilla extract

* Other alcohol substitutions
** More chocolate info

One of my favorite substitution websites: Food Subs

Picture credit:

almond meal


Love Food? This blog is for you.