Coffee Black Bean Walnut Brownies Tutorial

Passion Fruit & Chocolate Brulee Tart Tutorial

Creme Brulee Ice Cream Cones Tutorial

• This is so amazing………. who is going to go buy a culinary torch and burn down their house {ehem} I mean…do this now?! :D
• Check out Prices on kitchen torches here

thecakebar:

Triple Berry Layered Lemon Cream Cake

High Altitude Baking 101 From Betty Crocker {click link for FULL details}

We’ve provided this guide to help those who live at high altitudes bake and cook with success. At high altitudes, about 3,500 feet or more above sea level, foods bake and cook differently than if prepared at sea level.

Guide to Baking and Cooking at High Altitudes

The charts above describe specific adjustments you can make when baking and cooking. Because the effects of high altitudes can vary, we recommend that you first make a recipe as written before attempting to adjust it. If the food is not acceptable in texture or appearance, try one recipe change at a time until you get the result you want.

Baking at High Altitudes

At high altitudes:

• Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased.

• Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.

• Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process.

The suggestions below are for scratch recipes. For cake mixes and mixes for other baked goods, check the package for directions specifically for that product.

Credit

taeyeon-9muses-rilakkuma-ohyeah:

Japan!  Why must you tease!!!

cr:  Pon Nosuke/honya.nyanta.jp

because making macarons is not already hard enough lol

orientaltiger:

Fruity Ice Cubes by Oh Joy

high-altitude baking {click link for clear view}

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The higher the altitude, the lower the air pressure. While this is an excellent environment for training athletes, it is a difficult one for baking recipes.

Baking depends on the specific interactions of several kinds of ingredients: flour, leavening, fats, liquid.

To complicate things further, individual microclimates vary greatly in the mountains, so the adjustment that works for you may not work for your neighbor down (or up) the road.

These charts are meant as a starting point, to help you convert recipes. Different types of baked goods need different adjustments, and we offer suggestions about where to start further on including adjusting chemical leavens according to altitude and baking cookies at high-altitude.

It may take a few tries to get results you’re happy with; if possible, try to adjust only one ingredient at a time, so you can isolate the effect it has. Be sure to keep notes on what you’ve done, and try the smaller adjustments first when a range is given.

Credit

Candied Rose Petals and Ice Cream Tutorial

• This was just given to me by http://caligulove.tumblr.com/ Thank u love!

Taiyaki + Parfait = Tai-Parfait 

• Picture credits
• Homemade Taiyaki Tutorial

welovephoneography:

Phoneography DIY tip:

Who says you can’t play with your food? Camera phones make it easy & quick to snap & share your edible creations!

Inspired by minieco.co.uk’s teddy bear toast.

Instagrams by Photojojo. Are you an IGer? Follow us for more fun posts like this!

chipcococafe:

Steamed Totoro Cupcakes with recipe (spanish)

taeyeon-9muses-rilakkuma-ohyeah:

Clever way of getting Rilakkuma’s features in there

cr:  thqys