creations from a cupcake decorating course last weekend!

(Source: heyrainbows, via pretty-rosetta)

everythingyouaskme:

Olive Oil Chocolate Mousse

11  ounces bittersweet chocolate (i used 60% cacao ghiradelli) 
8    large pasteurized eggs, separated
1/4 teaspoon cream of tartar 
3/4 cups sugar, divided
1/2 cup extra-virgin olive oil
2    tablespoons coffee or water
1/2 teaspoon vanilla 
1/4 teaspoon salt

Melt chocolate in a double boiler over low heat or in 30 second increments in the microwave; cool slightly.

Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat until stiff but not dry. (this may take a while because of the pasteurized eggs… you’ll get there.)

Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, coffee, vanilla, salt, and melted chocolate. Fold whites into chocolate mixture.

Spoon into a serving bowl, or divide among 8-10 dessert cups or ramekins. Cover and chill for at least 6 hours.
Yield: 8 to 10 servings.

(via striped-cherry)

theglitterguide:

vmac+cheese’s rustic lemon rosemary tart! Yum! 

(via Cooking With Lemons: Lemon Risotto & Lemon Tart | theglitterguide.com)

mynameisobel:

I was just blogging about home-made mango lassi a few days ago, and last night I had proper Indian food, which I haven’t had in a while. Some Hindu food deity must have heard of my cravings haha. Happy tummy is happy!

(via ffoodd)

anovenandanapron:

Brioche

A French sweet dough, that means “to pound” referring to the butter made pliable before adding to the mixing process. Brioche is somewhat versatile and may be formed into tarts,  rolls or the classic shape you can see here in my picture. Both sweet or savory applications may be included in the tarts but usually a combinations of pastry cream and fresh, seasonal fruit is most popular!

(via fuckyeahnumnums)

(Source: chocolatecake-strawberries, via striped-cherry)

(via pirrrru)

(via pretty-rosetta)

(Source: Flickr / grayslim, via pretty-glamorous)

gossipchef:

Chocolate Chip Lava Cookies

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!

dhyphoto:

120/366 on Flickr.

Dumplings :D

(via ffoodd)

franklyfemale:

yum

(Source: clottedcreamscone)

dessertbycandy:

Indian Feast (by ComeUndone)

(via ffoodd)

(via pirrrru)