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Elegant CakesElegant Cakes http://pin.photosyd.com Life Should Be Cake Sat, 24 Feb 2018 12:15:17 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.25 The Weekend Dish: 2/24/2018 http://pin.photosyd.com/uncategorized/the-weekend-dish-2242018 http://pin.photosyd.com/uncategorized/the-weekend-dish-2242018#comments Sat, 24 Feb 2018 12:15:17 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-2242018

Hellllllo weekend!

We are finally all healthy again here, wahoo! After a busy week, we’re just hanging here and getting caught up on house stuff today… all the fun stuff like laundry and cleaning bathrooms (so fun!), and hopefully at least a couple of new recipes in the kitchen! What are you up to this weekend?

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Welcome Our New (Furry!) Family Member! – We brought home a new Golden Retriever last weekend, a 16-month-old named Judith. Check out the story and pictures!

Milk Bread Recipe – A fabulous recipe for the iconic soft and fluffy bread that can be made into loaves, pull-apart bread, rolls, or split-top buns.

Best Eggplant Parmesan Recipe – My father-in-law’s signature dish that always receives rave reviews; layers of fried eggplant, pasta sauce and tons of cheese!

Friday Things – Swim lessons, pregnancy update, Mexican food, the BEB FB group, Trader Joe’s, Olympics, and more…

This Week’s New Recipe Video!

An absolute classic – red velvet cupcakes! If you haven’t tried them yet, they’re a must!

To see the full recipe, head over to the blog post >> RED VELVET CUPCAKES

Top 5 Most Popular Posts This Week:

1. My Favorite White Bread Recipe

2. Paczki (Polish Doughnuts)

3. Copycat Chipotle Chicken Recipe

4. No Bake Chocolate, Peanut Butter and Oatmeal Cookies

5. Buffalo Chicken Dip

Sunday Dinner Menu

Pasta with pink sauce
Cheesy garlic bread
Beef roast
Grape salad

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Funfetti chip scones would be perfect for a birthday breakfast or brunch!

This decadent brownie pudding dessert sounds AMAZING and a perfect a summer dessert.

YES >> Oatmeal Cream Pie Bars

My mom used to make chicken cordon bleu often when we were kids, so I cannot WAIT to try this chicken cordon bleu casserole.

Totally making this Irish beef stew and mashed potatoes immediately (and I love the tip for a creamy, thick gravy!).

Have a delicious weekend!

The post The Weekend Dish: 2/24/2018 appeared first on Brown Eyed Baker.



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Best Eggplant Parmesan Recipe http://pin.photosyd.com/uncategorized/best-eggplant-parmesan-recipe http://pin.photosyd.com/uncategorized/best-eggplant-parmesan-recipe#comments Thu, 22 Feb 2018 09:15:09 +0000 http://pin.photosyd.com/uncategorized/best-eggplant-parmesan-recipe This eggplant parmesan recipe is my father-in-law’s signature dish and it always receives rave reviews, even from people who are sworn eggplant-haters. With multiple layers of fried eggplant, pasta sauce and tons of cheese, you can’t go wrong!

It’s here! Quite possibly the most requested recipe since I started sharing our Sunday dinner menus a few years ago; so many of you have begged for my father-in-law’s eggplant parmesan recipe, and I’m excited to finally share it with you!

Now full disclosure here before we jump into the recipe… I am NOT an eggplant fan. Which is to say, I really don’t like it much at all. So the very first time my father-in-law ever served this when I was dating my husband, I took a small piece to be polite, but truly was not expecting to like it. But, OMG, I actually LOVED it. And other people in our family who have sworn off eggplant have fallen in love with this eggplant parm, and declared it the best they’ve ever had.

There are no special ingredients, but layers upon layers of thinly sliced, fried eggplant, homemade pasta sauce, and lots of cheese is certainly hard to beat!

How Do You Prepare Eggplant for Eggplant Parmesan?

This is probably the most vital part of preparing eggplant parmesan, and also the most time-consuming part of the process. My father-in-law swears by thinly-sliced eggplant that has been salted to remove the bitterness, then breaded and fried.

How thick do you cut eggplant for eggplant parmesan? His recipe calls for 1/8-inch thick, but basically, as thinly as you can safely get it! My mandoline and food processor are both too narrow for the bulbous eggplants, so I sliced by hand and just went slowly and got them as thin as possible.

Some additional notes on the eggplant prep:

  • My father-in-law swears by 4C brand Italian bread crumbs; he says that they have more flavor and more garlic than other brands.
  • Do not crowd the pan when frying; if you have large slices of eggplant, you may only be able to fit four slices at a time.
  • If you have a deep fryer, you could use that, too.
  • Be sure to place the fried slices on a paper towel-lined pan to drain the oil.

I only did one thing differently than my father-in-law’s recipe.. he does not put a layer of mozzarella cheese on top, but adds more in the interior layers; he just puts sauce and Parmigiano-Reggiano on the top layer. However, I love a cheesy, browned, bubbling top layer on something like this, so I veered slightly. I couldn’t help myself!

There’s no denying that this dish a definite labor of love. The preparation of the eggplant takes a good bit of time, so you could totally break up the prep work. I prepped and assembled everything the day before serving, but my father-in-law sometimes spreads it out over three days:

Day 1: Prep and fry the eggplant, then refrigerate once cooled. Can also make the sauce this day, as well.
Day 2: Assemble the eggplant parmesan.
Day 3: Bake and eat!

This is also a great baked casserole to freeze both before and after it’s been baked. Simply cover tightly in foil and freeze for up to 2 months.

I so hope that you’ll give this eggplant parmesan a try and that your family loves it as much as we do!

And I promise, if you’re not an eggplant fan, there is a huge chance that you’re going to love this anyway!

One year ago: Top 10 List: Best Cake Recipes
Two years ago: Jalapeno Popper Dip
Seven years ago: White Chocolate-Coconut Blondies
Eleven years ago: Slow Cooker Maple-Hazelnut Oatmeal

Did you make this recipe?
Leave a review »
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Eggplant Parmesan

My father-in-law’s signature dish that always receives rave reviews; layers of fried eggplant, pasta sauce and tons of cheese!

Ingredients:

For the Eggplant

  • 1 large (1½ pounds) eggplant, peeled and sliced 1/8-inch thick
  • 1 teaspoon kosher salt
  • 4 eggs, lightly beaten
  • 2 cups Italian breadcrumbs
  • 1 cup olive oil
  • 1 cup vegetable oil

For the Eggplant Parmesan

  • 3¾ cups pasta sauce (this is our favorite), divided
  • 20 ounces mozzarella cheese, shredded (about 5 cups), divided
  • 1 cup grated Parmigiano-Reggiano cheese, divided

Directions:

  1. Prepare the Eggplant: Place the sliced eggplant in a colander and sprinkle with the kosher salt. Allow to sit for 15 minutes, then rinse and place on a double layer of paper towels and pat dry.
  2. Place the lightly beaten eggs in one shallow bowl, and the bread crumbs in another (I like using pie plates for this!). Dip the slices of eggplant into the egg, allowing any excess to drip off, then coat in the bread crumbs. Place the breaded eggplant on a baking sheet while you prepare the rest.
  3. Pour the olive oil and vegetable oil in a large, deep skillet (I use a 12-inch cast iron skillet) and heat over medium-high heat. Add a pinch of bread crumbs to see if the oil is ready – if they begin bubbling and sizzling the oil is ready.
  4. Add the eggplant slices a few at a time (do not overcrowd the pan, four is about the max amount per batch) and cook until golden brown, about 2 minutes per side. Remove to a paper towel-lined baking sheet to drain.
  5. Assemble the Eggplant Parmesan: Preheat oven to 350 degrees F.
  6. Spread ¾ cup of the pasta sauce over the bottom of the pan. Cover the sauce with slices of eggplant (the pieces can overlap), then spread 1 cup of sauce over the eggplant slices, sprinkle with 2 cups of the shredded mozzarella cheese, and 1/3 cup of the Parmigiano-Reggiano cheese. Repeat another layer of eggplant, 1 cup of sauce, 2 cups shredded mozzarella and 1/3 cup Parmigiano-Reggiano cheese. For the last layer, add the sliced eggplant, 1 cup of sauce, remaining 1 cup shredded mozzarella, and 1/3 cup Parmigiano-Reggiano cheese.
  7. Cover the pan with foil and bake for 30 minutes. Remove the foil, increase the oven temperature to 375 degrees F, and continue to bake for another 10 to 15 minutes, or until the cheese on top is melted, browned and bubbling. Allow to rest for 10 minutes before serving.

Recipe Notes:

  • My father-in-law has tried some different variations with breaded eggplant that had been baked, and everyone agreed that it wasn’t nearly as delicious.
  • He’s also tried panko bread crumbs, but again, everyone was in agreement that regular Italian-seasoned bread crumbs were best.
  • Use your favorite spaghetti sauce, whether it’s homemade or jarred. Of course my favorite is my father-in-law’s meat sauce; if you want to keep this totally vegetarian, just omit the meat from the sauce.
  • You can assemble this in stages – prepare the eggplant day 1 (refrigerate), then assemble the eggplant parmesan the next day, cover and refrigerate, and bake on the third day.
  • This can also be frozen before or after baking; cover tightly with foil and freeze for up to 2 months. Reheat in 350 degree oven.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Best Eggplant Parmesan Recipe appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/best-eggplant-parmesan-recipe/feed 0 Milk Bread Recipe http://pin.photosyd.com/uncategorized/milk-bread-recipe http://pin.photosyd.com/uncategorized/milk-bread-recipe#comments Wed, 21 Feb 2018 08:15:04 +0000 http://pin.photosyd.com/uncategorized/milk-bread-recipe Say hello to milk bread! This is a fabulous recipe for the iconic soft and fluffy bread that can be made into loaves, pull-apart bread, rolls, or split-top buns. You seriously won’t be able to stop eating this!

Have you ever had milk bread?

I honestly had never heard of it until I saw a Food52 video on Facebook a couple of months ago, and I was immediately sucked in with the promise that it was “the most addictive bread you will ever eat”. Challenge accepted.

The origin of this recipe comes from the Kindred restaurant in Davidson, North Carolina. Apparently, this bread is served as mini pull-apart loaves warm from the oven in lieu of a bread basket, and has a total cult following. The restaurant uses the same dough recipe for its burger buns, split-top rolls, and sandwich bread.

I was totally sold on making the bread, and after a couple of small tweaks, I can confirm that this is, indeed, a hopelessly addicting bread. Grab your favorite butter and let’s get rolling!

What is Milk Bread?

On the surface, milk bread is an utterly fantastic soft and fluffy bread that totally melts in your mouth.

It’s rich, much like challah, but lighter and airier, making it perfect for pull-apart loaves that you just slather with butter.

What Makes the Bread Soft and Fluffy?

So what keeps an enriched dough that uses eggs, butter, cream and honey so soft and fluffy?

This style of bread dates back to 19th century Japan, and utilizes a Chinese technique called tangzhong, which is to first cook a small amount of the flour with water to create a paste that is almost like a roux. Once that is made, you add the rest of the ingredients and and proceed with your bread. Doing this creates a bread with a soft, springy texture that has tiny air bubbles throughout the crumb.

As you can see below, the mixture is a little looser than a roux, yet still thick. The heavy cream and honey get added to the paste, and warmed until the honey has completely dissolved.

Can You Use This Recipe to Make Rolls?

Yes! In fact, you can use it to make all sorts of great bread variations. I made two simple loaves of bread, but you could also make any of the following:

  • Rolls (dinner roll size or larger)
  • Mini loaves
  • Split-top rolls (for hot dogs, po boys or lobster rolls!)

I’ve included instructions in the recipe notes on how to make the variations above.

The first time that I made this bread, I had two major issue:

#1 – The dough took FOR-EV-ER to rise both times. As in, like HOURS (3+) for each rise, and even at that, it never got as high and fluffy as I think it should have.

#2 – The bread was super, insanely salty. I’m usually not one to be too bothered by excess salt, but this was like borderline I couldn’t even eat it. My husband actually thought it was pretzel bread because it was so salty.

I made two easy fixes and the next round turned out absolutely phenomenal! First, I swapped the active dry yeast that was in the original recipe for instant yeast. Given that the dough has so much fat between the eggs, cream, and butter, as well as a healthy dose of sugar with the honey, I thought it needed a boost to get going, and the instant yeast provided just that. It rose beautifully with the instant yeast and the resulting bread was super light and fluffy.

As for the salt, I simply cut it in half and it was perfect. It balanced out the rich sweetness but wasn’t overpowering.

If you’ve never tried milk bread before, you HAVE to give this recipe a try! It’s easy and the bread totally melts in your mouth. I made one loaf as a sandwich loaf, and the other one to pull apart. I could NOT stop ripping big chunks off and slathering them with butter. It lasted less than a day, and I would have loved it if three more would have appeared in my kitchen, ha!

The sandwich loaf was equally as delicious, and made absolutely phenomenal sandwiches!

Five years ago: DIY: Homemade Nutella
Six years ago: Creole Shrimp and Grits
Seven years ago: Blueberry Bagels

Did you make this recipe?
Leave a review »
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Milk Bread

A fabulous recipe for the iconic soft and fluffy bread that can be made into loaves, pull-apart bread, rolls, or split-top buns.

Ingredients:

For the Bread

  • 5⅓ cups (640 grams) bread flour, divided
  • 1 cup water
  • 1 cup (240 ml) heavy cream
  • ⅓ cup (113 grams) honey
  • 3 tablespoons nonfat dry milk powder
  • 2 tablespoons instant yeast (from 3 envelopes)
  • 1 tablespoon kosher salt
  • 2 eggs
  • 4 tablespoons unsalted butter, cut into cubes, at room temperature

For the Egg Wash

  • 1 egg
  • 1 teaspoon water
  • Flaky sea salt, for sprinkling, optional

Directions:

  1. Combine ⅓ cup of the flour and the water in a small saucepan and place over medium heat, whisking constantly, until a thick paste forms (it should be a little looser than a roux), about 3 to 5 minutes. Reduce the heat to low, add the heavy cream and honey and whisk until honey dissolves. Remove from the heat.
  2. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook and add the milk powder, yeast, kosher salt, eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes (the dough may look loose and separated at first, but it will come together, just keep kneading).
  3. Coat a large bowl with nonstick cooking spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. Coat two 9- by 5-inch loaf pans with nonstick cooking spray. Turn the dough out onto a floured surface and divide into 12 pieces. Nestle the pieces side-by-side to create 2 rows down length of each pan.
 Cover with a clean dish towel.
  5. Let the dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
  6. Preheat oven to 375 degrees F. In a small bowl, whisk together the egg and water for the egg wash. Brush top of the dough with egg wash. Sprinkle with flaky sea salt, if desired. Bake, rotating pans halfway through, until bread is deep golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, about 30 minutes. Let the bread cool in the pans on a wire rack for 10 minutes before turning them out, then let cool completely before slicing.

Recipe Notes:

  • To make rolls, divide the dough into 12 equal pieces, shape into rolls, and place in greased 9×13-inch pan. Cover with clean dish cloth and let raise until doubled in size. Brush with egg wash and sprinkle with flaky sea salt, if desired. Bake for 15 to 20 minutes, or until golden brown brown and instant read thermometer registers 190 degrees F.
  • To make split-top rolls, lightly coat two 9×13-inch baking dishes with nonstick cooking spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish. Cover with clean dish cloth and let raise until doubled in size. Brush with egg wash and sprinkle with flaky sea salt, if desired. Bake for 20 to 25 minutes, or until golden brown brown and instant read thermometer registers 190 degrees F.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Food52)

All images and text ©Brown Eyed Baker, LLC.

The post Milk Bread Recipe appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/milk-bread-recipe/feed 0 Funny Business http://pin.photosyd.com/uncategorized/funny-business http://pin.photosyd.com/uncategorized/funny-business#comments Tue, 20 Feb 2018 19:15:08 +0000 http://pin.photosyd.com/uncategorized/funny-business NOTE: Getteth thine kiddies hence! (Translation: today's post is not for the youngun's!)

 

These clowns seem pretty excited about their cupcakes.

 

No, I mean really excited.

 

No, no. I mean REALLY excited.

"Oh! Uh. Hi, guys. Heheh. So, what's up?

"What are we doing? Who - us? Uh...nothing? Yeah, nothing. Nothing at all. Sooo....yeah. Listen, can you close that door again on your way out? And turn the Jimmy Buffett CD back on? Thanks. Yeah. You, too. Ok, then. Bye!"

 

"So I says to her, 'hey, baby, don't let the tiny clown car fool you; it's not the way you throw the cream pie, it's the way you put the tutu on the dog!' And she was all, 'What?' and I was like, 'never mind.' Yeah."

 

And then, just when you thought it couldn't get any worse...

Something like this comes along:

Whatever you do, DO NOT click on this picture to see it full size. Srsly. Don't do it.

 

[whistling]

 

Ok, now that you've clicked on the picture to see it full size - care to join me in a "I could've gone my whole life without seeing clown tinkle toys" scream? Groovy.

 

AAAAAAUUUUGGGHHH!!

 

Keith R., Will B., Jane O., Amy F., & Nicole V., I nominate "tinkle toys" as the new clown-bits euphemism for 2010. Any seconds?

Note: The tinkle toys in the last picture were supposed to be buttons. Pink buttons.

*****

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/funny-business/feed 0 Welcome Our New (Furry) Family Member! http://pin.photosyd.com/uncategorized/welcome-our-new-furry-family-member http://pin.photosyd.com/uncategorized/welcome-our-new-furry-family-member#comments Mon, 19 Feb 2018 05:15:08 +0000 http://pin.photosyd.com/uncategorized/welcome-our-new-furry-family-member I teased our new addition on
The Weekend Dish on Saturday, and here she is… !

Say hello to Judith! She is a 16-month-old Golden Retriever, and officially joined our family on Friday.

If you follow me on Instagram, then you already got a glimpse of her sweet face; be sure to follow along because I’m sure I’ll be sharing tons of pictures and videos on stories!

She is such a sweet, sweet dog and so far she and Duke have gotten along really well. He’s definitely getting a little bit in the way of karma; he nagged and picked on Einstein so much when he was young, and now he’s getting it back! She still has a lot of puppy in her and loves to play, but is super smart and a really good dog. Joseph is a big fan, and loves playing ball with her; he threw it over and over and over again on Saturday. Dominic is still taking some time to warm up to her, but he made some great progress yesterday!

I got a lot of questions on Instagram about whether she’s a rescue… we adopted her! She’s actually a fully trained therapy dog but at the end of training was found to be a bit too high energy for the job. So instead, she gets to live in a house full of kids and with another dog, which we think will serve her well! 

We’re so excited to have her as part of our family… below are a few pictures from over the weekend!

The post Welcome Our New (Furry) Family Member! appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/welcome-our-new-furry-family-member/feed 0 The Weekend Dish: 2/17/2018 http://pin.photosyd.com/uncategorized/the-weekend-dish-2172018 http://pin.photosyd.com/uncategorized/the-weekend-dish-2172018#comments Sat, 17 Feb 2018 14:15:16 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-2172018

Hello and Happy Saturday to you!

Whew has it been a WEEK here – my cold got worse, I got a fever, had to get swabbed for the flu (ugh, not fun) and finally diagnosed with a sinus infection. The GOOD news is that as soon as I had two doses of medicine, I was feeling a lot better.

ALSO! Someone (furry!) joined our family yesterday; stay tuned for the introduction on Monday!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Happy Valentine’s Day! – A little holiday hello from the boys!

Friday Things – Boys and pregnancy updates, some great articles, the Olympics, and more!

This Week’s New Recipe Video!

Get ready for St. Patrick’s Day with my favorite festive cereal treats!

To see the full recipe, head over to the blog post >> LUCKY CHARMS MARSHMALLOW TREATS

Top 5 Most Popular Posts This Week:

1. Paczki (Polish Doughnuts)

2. My Favorite White Bread Recipe

3. Red Velvet Cupcakes with Cream Cheese Frosting

4. No Bake Chocolate, Peanut Butter and Oatmeal Cookies

5. Buffalo Chicken Dip

Sunday Dinner Menu

Menu TBD!

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Yes, please! >> Banana Bourbon Chocolate Chip Bread Pudding

I want Gruyere French onion grilled cheese for every lunch from now until eternity.

Honey garlic chicken looks like such an easy (and delicious!) weeknight meal.

Totally making beer cheese soup and a batch of soft pretzels sooooooon!

100% making this ASAP >> Banana Cream Pie Lasagna

Have a delicious weekend!

The post The Weekend Dish: 2/17/2018 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-2172018/feed 0 Paleo Chocolate Cheesecake (vegan, no-bake) http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake-vegan-no-bake http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake-vegan-no-bake#comments Fri, 16 Feb 2018 00:15:14 +0000 http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake-vegan-no-bake This paleo chocolate cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than a traditional one.

You all doing anything special for Valentine’s Day? We never do (although I don’t have anything against the holiday) but I do take it as the perfect excuse to make something rich and chocolaty like this vegan chocolate cheesecake!

These gluten-free chocolate lava cakes and raspberry molten lava cakes (which are also gluten-free) are our favorite Valentine’s Day treats. I love that they yield just two! Perfect for portion control.

But back to today’s recipe! So many paleo cheesecake recipes use a 6″ or 7″ springform pan and I’ve always thought that this was so silly. How many people have a 7″ springform pan? Every traditional cheesecake recipe I’ve ever made calls for a 9″.

So I tried making this recipe in a 9″ pan. And the layer of cheesecake was like 1″ thick. It didn’t look impressive enough to get anyone’s attention.

I thought about doubling the filling but the recipe already calls for 3 cans of coconut milk and I couldn’t see anyone making a recipe that called for 6 cans of coconut milk. So here it is in a 7″ springform!

It’s super rich. We served it in 1″ slices and that was enough. So while the cheesecake looks quite small, it will provide much enjoyment. :) It freezes great so you can enjoy it a little at a time!

Cashew-based vegan desserts like these paleo lemon bars, raspberry cream pies and paleo key lime pie really taste like the real thing.

But I’ve had SO many bad vegan cheesecakes that use cashews or tofu in place of cream cheese. I’m not saying that they’re bad in general – perhaps I’ve just not had the right recipes! I just usually really miss the cream cheese in dairy-free cheesecakes.

This paleo chocolate cheesecake, though, won’t leave you disappointed. The filling is nut-free and uses coconut cream and dates, which results in a texture that’s creamier than regular cheesecake.

And does it taste like coconut? Not at all! It’s all chocolaty goodness. I used unrefined coconut oil and even with that and the 3 cans of coconut milk, there’s not a bit of coconut taste (at least with the coconut milk I used!).

I tried out a load of crust recipes. I keep trying to recreate a paleo Oreo-like crust (like this classic Oreo crust from Crazy for Crust) and it just seems impossible.

I’ve tried other paleo chocolate cookie crust recipes I’ve found online and none of them are even remotely like an Oreo crust. I desperately want it to taste like the real thing!

So I went a different route and ended up with something super simple and no-bake. Which also means this chocolate cheesecake is no-bake and raw! For more no-bake treats, check out this post on 85 no-bake paleo desserts (most of which are also vegan!).

If you try it out, I’d love to hear what you think! Happy Valentine’s Day. :)

Substitution questions for this paleo chocolate cheesecake:

  • What can I use in place of the coconut cream?

    Nothing unfortunately! There’s no sub for it.

  • Can I use something instead of coconut sugar?

    Granulated sugar would work if you don’t care about it being paleo. A liquid sweetener would make the cheesecake too runny. You could probably add a bunch of coconut oil to firm it up but I think that’d require a lot of experimenting to find the right amount.

    And as always, I have no idea how to make this paleo chocolate cheesecake low-carb (I say this in every post because someone asks this in every recipe).

  • Can I use something instead of dates?

    I haven’t tried it but perhaps prunes would work. I’m not sure how different they taste but I think with all that cocoa powder, it’d cover up any unusual taste.

  • Can I use a different sized pan?

    Definitely! Your cheesecake will just be thinner. Think about the crust, though. If you want an 8″x8″, you’ll probably want to double the crust. If you use a 6″ springform, you’ll have a little too much for the pan and will need to put the leftover filling in something else. I recommend just eating it straight from the blender with a spoon. :D

  • I don’t have a food processor or high-speed blender. What else can I use?

    Sorry to say you need one of those. You can’t chop up the dates finely enough. And I really, really recommend a high-speed blender (not a regular blender!) over the food processor. They’ll get the filling perfectly smooth and creamy. I can’t say that all food processors will do the same (though I’m sure some would!).

  • Can I use X type of cocoa powder?

    I first tried this cheesecake with Dutch-process cocoa powder (it’s my favorite!) and it made the cheesecake have a very odd bitter taste to me. My husband didn’t taste the bitterness.

    I tried the next day and it still tasted very bitter. The third day, though? Totally normal. I wasn’t sick and nothing else tasted off to me so I have no idea what that was about.

    I’m pretty sure it had to be the cocoa powder. So because of this, I’m recommending that you not use Dutch-process cocoa powder and use the regular natural kind (like Hershey’s unsweetened) instead. Raw cacao powder also works.

Click below for a how-to recipe video for this paleo cheesecake! (if you’re reading this from the newsletter, you have to visit the blog post to see it)

Vegan Paleo Chocolate Cheesecake (gluten-free, dairy-free, grain-free, no-bake)



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake-vegan-no-bake/feed 0 Caramel Pecan Clusters http://pin.photosyd.com/uncategorized/caramel-pecan-clusters http://pin.photosyd.com/uncategorized/caramel-pecan-clusters#comments Wed, 14 Feb 2018 22:15:21 +0000 http://pin.photosyd.com/uncategorized/caramel-pecan-clusters Caramel Pecan Clusters come together with just a handful of ingredients. They’re sweet, salty and totally perfect for gift giving.

This post is sponsored by Fisher®. All thoughts are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

Having a 4-year-old and a candy loving husband means that Mama’s candy stash is never really Mama’s candy stash –
it’s more of a family stash.

And I’m totally fine with that… until someone eats my very last sour gummy from Disney.

(more…)

The post Caramel Pecan Clusters appeared first on My Baking Addiction.

Oh, look, a ding-dong!

No, no, YOU rock MY world, baby. Mrowr.

 

I remember a psychology course back in college where they talked a lot about interpreting things like keys and swords and Owen Wilson' nose, but I have to confess I never thought much of it 'til I saw these:

 

 Think it's an Everlast?

 (No, I will never stop with the Men In Tights jokes. SORRY.)

 

Here's a tip: I'm pretty sure swords don't NEED that much of a point:

Or at least not one shaped like that, anyway.

 

I'm pretty sure you won't need Freud's help to spot this classic slip-up:

 Talk is cheap, dude. Lemme see your guitar.

 

You know the saying, "You have to kiss a lot of frogs to find a prince?" I only ask because reasons.

 

"Hey, bebeh, wanna go back to my pad? It's kind of chilly in here."

 (Not a word on the necklace. NOT A WORD.)

 

Of course, if you don't want to go for subtle, there's always the blatantly inappropriate approach:

 The longer you think about what demographic this cake was made for, the more uncomfortable it gets. (To say nothing of the fact that Barbie has no lower body, and her hair is getting in the icing. Ick.)

 

Well, whichever option you choose, I sincerely hope that you and your loved ones:

And hey, I mean that - from the bottom of my heart.


Thanks to Mindy B., Kelly G., Jeanne T., Jennifer R., Erica L., Dion H., Katie G., & Chris P. for putting the "wow" in "bow chikka WOW WOW."

*****

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/my-naughty-valentine/feed 0 Happy Valentine’s Day! http://pin.photosyd.com/uncategorized/happy-valentines-day http://pin.photosyd.com/uncategorized/happy-valentines-day#comments Wed, 14 Feb 2018 09:15:12 +0000 http://pin.photosyd.com/uncategorized/happy-valentines-day Hello, hello and Happy Valentine’s Day to you!

I wanted to pop in and say hi and let you know I’m still over here (no early baby!), but I’m still sick and my head is wayyyyy too foggy to even attempt coherent recipe instructions. I have a few in the queue I’m excited to share with you (including my father-in-law’s famous eggplant Parmesan!) and they’ll be coming your way as soon I’m on the other side of this nasty cold!

In the meantime, these sweet boys are wishing you a very Happy Valentine’s Day! xo

The post Happy Valentine’s Day! appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/happy-valentines-day/feed 0 Easy Sugar Cookies http://pin.photosyd.com/uncategorized/easy-sugar-cookies http://pin.photosyd.com/uncategorized/easy-sugar-cookies#comments Tue, 13 Feb 2018 21:15:32 +0000 http://pin.photosyd.com/uncategorized/easy-sugar-cookies Easy Sugar Cookies come together in a snap! No chilling, rolling, or cookie cutters required!

I’m a self-professed sugar cookie connoisseur. I’ll take ’em frosted, cut-out, rolled in sugar, soft, chewy, crispy, or straight out of plastic container from the bakery section at Walmart.

I mean, let’s be real folks, Lofthouse Cookies are my love language.

What I’m saying is that I’m fairly obsessed with sugar cookies and I’m honestly not very picky about them.

(more…)

The post Easy Sugar Cookies appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/easy-sugar-cookies/feed 0 Mardi Gras Hide N' Seek http://pin.photosyd.com/uncategorized/mardi-gras-hide-n-seek http://pin.photosyd.com/uncategorized/mardi-gras-hide-n-seek#comments Tue, 13 Feb 2018 21:15:25 +0000 http://pin.photosyd.com/uncategorized/mardi-gras-hide-n-seek It's that time of year again, when the Naked Mohawk-Baby Carrot Jockeys abandon their icing carrots and instead go for a spin on giant, bead-covered donuts. Check it out: this one's even on a pool-float boogie board:

 

Somebody get this kid a tiny drink with an even tinier umbrella, STAT.

 

Originally these guys - who, did I mention? Are supposed to represent the baby Jesus - were hidden away *inside* the donut, so that one lucky party-goer would end up with a chipped tooth and the dubious honor of having to bring next year's donut, thereby ensuring the continuous cycle of petty revenge.

 

Somewhere beneath that sticky surface lurks a tiny choking hazard. WHO WILL FIND IT FIRST?

 

This also led to some truly spectacular warning labels:

And yet they still ate at least half of it. THE MONSTERS.

 

Now, however, thanks to a bunch of downer lawyer types and other spoil sports who can't digest plastic, bakers are forced to "hide" the babies in plain sight:

"SHHHH. Just be cool, man. BE COOL."

 

Is that...double-stick tape?

 

I won't tell him we can still see him if you won't.

 

Of course, since the whole tradition centered around the surprise of finding the plastic baby, I'm not sure what the point is of even including one now. Unless it's just to pose it in a bunch of funny ways, of course:

 

"GET ME OUT OF HERE!" [slowly slides down glass]

 

Mondays. Am I right?

 

Happily, though, at least one bakery has proposed a new subsitute for the plastic baby, based on the following logic: The baby is meant to represent the baby Jesus, right? And we celebrate Jesus' resurrection on Easter, right? And what ELSE do we eat at Easter?

That's right, ladies and gentlemen: Preeeeeesenting! The Peeps King Cake!!

 

Mazeltov!!

 

Thanks to Pon T., Maya R., Kelley H., Valarie, Carrie T., Lauren, Kristy & Matthew P., Brandon H., & Heather M. for the sneak Peeps.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/mardi-gras-hide-n-seek/feed 0 Paleo Chocolate Cheesecake http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake#comments Mon, 12 Feb 2018 07:15:21 +0000 http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake This paleo chocolate cheesecake is also vegan and super rich, creamy and decadent! Made with coconut milk, dates and coconut sugar, this no-bake cheesecake is a little healthier than a traditional one.

You all doing anything special for Valentine’s Day? We never do (although I don’t have anything against the holiday) but I do take it as the perfect excuse to make something rich and chocolaty like this vegan chocolate cheesecake!

These gluten-free chocolate lava cakes and raspberry molten lava cakes (which are also gluten-free) are our favorite Valentine’s Day treats. I love that they yield just two! Perfect for portion control.

But back to today’s recipe! So many paleo cheesecake recipes use a 6″ or 7″ springform pan and I’ve always thought that this was so silly. How many people have a 7″ springform pan? Every traditional cheesecake recipe I’ve ever made calls for a 9″.

So I tried making this recipe in a 9″ pan. And the layer of cheesecake was like 1″ thick. It didn’t look impressive enough to get anyone’s attention.

I thought about doubling the filling but the recipe already calls for 3 cans of coconut milk and I couldn’t see anyone making a recipe that called for 6 cans of coconut milk. So here it is in a 7″ springform!

It’s super rich. We served it in 1″ slices and that was enough. So while the cheesecake looks quite small, it will provide much enjoyment. :) It freezes great so you can enjoy it a little at a time!

Cashew-based vegan desserts like these paleo lemon bars, raspberry cream pies and paleo key lime pie really taste like the real thing.

But I’ve had SO many bad vegan cheesecakes that use cashews or tofu in place of cream cheese. I’m not saying that they’re bad in general – perhaps I’ve just not had the right recipes! I just usually really miss the cream cheese in dairy-free cheesecakes.

This paleo chocolate cheesecake, though, won’t leave you disappointed. The filling is nut-free and uses coconut cream and dates, which results in a texture that’s creamier than regular cheesecake.

And does it taste like coconut? Not at all! It’s all chocolaty goodness. I used unrefined coconut oil and even with that and the 3 cans of coconut milk, there’s not a bit of coconut taste (at least with the coconut milk I used!).

I tried out a load of crust recipes. I keep trying to recreate a paleo Oreo-like crust (like this classic Oreo crust from Crazy for Crust) and it just seems impossible.

I’ve tried other paleo chocolate cookie crust recipes I’ve found online and none of them are even remotely like an Oreo crust. I desperately want it to taste like the real thing!

So I went a different route and ended up with something super simple and no-bake. Which also means this chocolate cheesecake is no-bake and raw! For more no-bake treats, check out this post on 85 no-bake paleo desserts (most of which are also vegan!).

If you try it out, I’d love to hear what you think! Happy Valentine’s Day. :)

Substitution questions for this paleo chocolate cheesecake:

  • What can I use in place of the coconut cream?

    Nothing unfortunately! There’s no sub for it.

  • Can I use something instead of coconut sugar?

    Granulated sugar would work if you don’t care about it being paleo. A liquid sweetener would make the cheesecake too runny. You could probably add a bunch of coconut oil to firm it up but I think that’d require a lot of experimenting to find the right amount.

    And as always, I have no idea how to make this paleo chocolate cheesecake low-carb (I say this in every post because someone asks this in every recipe).

  • Can I use something instead of dates?

    I haven’t tried it but perhaps prunes would work. I’m not sure how different they taste but I think with all that cocoa powder, it’d cover up any unusual taste.

  • Can I use a different sized pan?

    Definitely! Your cheesecake will just be thinner. Think about the crust, though. If you want an 8″x8″, you’ll probably want to double the crust. If you use a 6″ springform, you’ll have a little too much for the pan and will need to put the leftover filling in something else. I recommend just eating it straight from the blender with a spoon. :D

  • I don’t have a food processor or high-speed blender. What else can I use?

    Sorry to say you need one of those. You can’t chop up the dates finely enough. And I really, really recommend a high-speed blender (not a regular blender!) over the food processor. They’ll get the filling perfectly smooth and creamy. I can’t say that all food processors will do the same (though I’m sure some would!).

  • Can I use X type of cocoa powder?

    I first tried this cheesecake with Dutch-process cocoa powder (it’s my favorite!) and it made the cheesecake have a very odd bitter taste to me. My husband didn’t taste the bitterness.

    I tried the next day and it still tasted very bitter. The third day, though? Totally normal. I wasn’t sick and nothing else tasted off to me so I have no idea what that was about.

    I’m pretty sure it had to be the cocoa powder. So because of this, I’m recommending that you not use Dutch-process cocoa powder and use the regular natural kind (like Hershey’s unsweetened) instead. Raw cacao powder also works.

Click below for a how-to recipe video for this paleo cheesecake! (if you’re reading this from the newsletter, you have to visit the blog post to see it)

Vegan Paleo Chocolate Cheesecake (gluten-free, dairy-free, grain-free, no-bake)



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/paleo-chocolate-cheesecake/feed 0 Sunday Sweets: Be My Valentine? http://pin.photosyd.com/uncategorized/sunday-sweets-be-my-valentine http://pin.photosyd.com/uncategorized/sunday-sweets-be-my-valentine#comments Sun, 11 Feb 2018 21:15:03 +0000 http://pin.photosyd.com/uncategorized/sunday-sweets-be-my-valentine Today I got you a very special valentine. Yes, you. No no, not you - YOU. [waggling eyebrows]

Now, it might look like a regular Sunday Sweets post, but it's filled with awesome Valentines cakes. Just the way you like. Yep. (Who loves ya? Huh?)

Check it out. This one says, "I'm wild about you, Valentine!"

By Kakes by Karen

I think it's also saying "Eat me!" - but in a really polite way.

 

This one is for that adorable nickname I gave you:

By CakeCentral member Miranda1987

"Curly cherry stem."

 

And I know how much you like Snoop Dog, so...

By Blue Cupcake by Julie

You're welcome.

 

Remember that time we released a single balloon at the park, and stood together watching it rise and rise as it drifted off into the rich red sea of the sunset?

No?

Oh.

Well, this is pretty anyway:

By hello naomi

Simple perfection.

Just like you.

(D'awwww.)

 

If I had the time, ability, or inclination to hand form and dye hundreds of tiny sugar hearts, and then apply them one-by-one to a beautiful cake, it would never look this good:

By Erica O'Brien Cake Design, tutorial for sugar hearts here

But I like to think it'd still make you smile.

 

Boxes of chocolates are sweet, but you know what's even sweeter?

By Baking Obsession

Boxes of chocolates that let you EAT THE BOX.

And from now on I've giving every box lid a test nibble, just for you.

 

Speaking of edible, you're not going to believe this, but you can eat this lace:

By For The Love of Cake

Well, and not choke on it, I mean. That is, it's supposed to be eaten. Wowza. Can you imagine if ALL lace was edible?

Er....oh.

On second thought, never mind. (Hi, kids!)

 

Ah, here's just the Sweet we need to rescue my dignity:

By Truly Custom Cakery

That is some serious swag.

 

Of course, the best Valentines always celebrate what's *inside*:

By Bakingdom

And this makes my technicolor heart oh-so happy.

 

Speaking of which, you know I have to give you a Valentine that reflects my geeky side, too, right?

By Cakes by Katherine

Just try not to read too much into the red-shirt thing.

 

Sub'd by Lisa R., made by SugarRushTreats

I call these, "Love Bytes."

(Heehee!)

 

And finally, the ultimate expression of love and companionship:

By Cloudy Cakes

And that's no lie.

Have a great Valentines this week, Valentines!

 

 *************

Thank you for using our Amazon links to shop! USA, UK, Canada.



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The Weekend Dish: 2/10/2018 http://pin.photosyd.com/uncategorized/the-weekend-dish-2102018 http://pin.photosyd.com/uncategorized/the-weekend-dish-2102018#comments Sat, 10 Feb 2018 17:15:08 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-2102018

Happy weekend to you!

I hope that your week was better than ours… Joseph came down with a nasty chest cold last Saturday and the rest of us caught it by Tuesday. After being extra, super-duper miserable most of Thursday and yesterday and not at all like himself when he’s usually sick, I took Dominic to the pediatrician yesterday afternoon and found out he has a double ear infection :(  I feel so bad for him! Joseph has never had one, but I had TONS when I was little (had tubes when I was in preschool, I think), and I can remember writhing on the bed, holding my ears and crying in pain many times. Hoping he’s feeling better soon!

And since we’re all sick, we cancelled Sunday dinner this week so we don’t spread our germs. Planning on lots of TV, couch time, and recuperating for all of us this weekend! What do you have going on?

On Brown Eyed Baker This Week

7 Minute Frosting – The classic meringue or marshmallow-like frosting that is light, fluffy, and holds perfect peaks. Great for cakes and cupcakes!

Traditional Devil’s Food Cake – This traditional devil’s food cake recipe is easy and super moist. Filled and covered with seven minute frosting, it will quickly become a family favorite!

Friday Things – Colds, Olympics, CheezIts, blankets, the Super Bowl, and more…

This Week’s New Recipe Video!

Fat Tuesday is just a few days away, so get ready to make Paczki!

To see the full recipe, head over to the blog post >> PACZKI (POLISH DOUGHNUTS)

Top 5 Most Popular Posts This Week:

1. Buffalo Chicken Dip

2. Slow Cooker Spicy Beef Queso Dip

3. My Favorite White Bread Recipe

4. Paczki (Polish Doughnuts)

5. Classic Beef Chili

Sunday Dinner Menu

No dinner this week since we’re all sick, womp womp…

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Putting this Instant Pot macaroni and cheese on the menu for next week!

Now I’m totally craving a big soft pretzel! >> Soft Beer Pretzels with Beer Cheese Dip

Perfect Valentine’s dessert >> Chocolate-Covered Strawberry Cupcakes

Homemade Crunchwrap Supreme?! YES, PLEASE.

This ultimate Easter chocolate cake is amazing and has so many possible variations!

Have a delicious weekend!

The post The Weekend Dish: 2/10/2018 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-2102018/feed 0 Beary Sweet Ice Cream Cones http://pin.photosyd.com/uncategorized/beary-sweet-ice-cream-cones http://pin.photosyd.com/uncategorized/beary-sweet-ice-cream-cones#comments Sat, 10 Feb 2018 04:15:33 +0000 http://pin.photosyd.com/uncategorized/beary-sweet-ice-cream-cones

It’s the sweetest time of the year. And these adorable ice cream cone bears will surely brighten your Valentine’s Day.

I love these tiny cones! They make ice cream cake pops a lot easier. I usually just saw the ends of regular size ice cream cones off with a knife to get them small enough for pops. Like I did here. But no need with these. They are the perfect size. My friend Cupcake Julie found them in California at a store called Cake Box on Main.

Speaking of size. Here’s a visual to give you an idea how small they really are.

When rolling your crumbled cake and frosting together to make pops, the balls should only be around 1 inch in diameter to fit the nicely on the cones.

Here are my basic cake pop instructions if you need them. And instead of dipping with a lollipop stick, you can follow the instructions below.

Let’s go.

  • First, prepare a styrofoam block to use as a stand for the cones so they can dry. You can use a lollipop stick to make a hole for them to fit into. Just stick into the styrofoam and rotate it in a circular motion to form an upside down cone shape for the cones to rest in.
  • For the first scoop, I used melted pink candy coating mixed with multi-colored nonpareils – but you can keep them solid pink, too. Also, for a lighter shade, I melted white candy wafers with the pink and mixed together.
  • Use a toothpick inserted into the ball to dip into the melted coating. Allow most of the excess to drip off and then place on top of the ice cream cone to dry in the prepared styrofoam block. When dry, gently remove the toothpick by twisting it out.
  • For the second scoop, insert jumbo confetti sprinkles into melted chocolate coating (I made a lighter shade here as well by mixing in white candy wafers with regular chocolate wafers) and place them into the top and side of the rolled balls for ears. Let dry.
  • Dip the second scoop into melted lighter color chocolate coating using a toothpick. Shake off the excess and place on top of the first scoop. Let dry completely and remove the toothpick.
  • When dry, use a toothpick to draw on an even lighter chocolate shade of melted candy coating for a nose and let dry. You can also fill in the ears with the same shade.
  • For the faces, attach black confetti sprinkles for eyes and pink confetti sprinkles for cheeks using a toothpick dipped in melted candy coating.

Finishing touches. Dot the eyes with the lightest chocolate coating used for the nose and ears. Use regular chocolate coating to add drips to the very top and cover up the toothpick hole. While the coating is wet, attach red sixlets for cherries and sprinkles for well, sprinkles. : ) You can draw on mouths with a black edible ink writing pen.

They’ll be beary cute! But now to figure out how to gift them to your sweetie.

I had these tiny cake pop boxes meant for displaying upside down. They are from BRPBoxShop and they’re so freaking cute. They seemed like a perfect way to display individual ice cream cones. Just use a 1-inch punch to remove circles from the top of the box so you can rest the cones inside.

Then fill the bottom with more sprinkles and insert a tall rectangular card into the box with your Valentine message. Beary cute! Beary Sweet! I like … or love you beary much! They all work. I just printed the messages on card stock or smooth bristol board and cut out the tall skinny rectangles (1 5/8 inch X 6.5 inch) with an x-acto blade.

Keep in mind the two scoops are a little top heavy so be careful transporting. Or simply make single scoop bears. They’ll still be un-bear-ably cute!!!

And tasty too. I used the same cake and frosting mixture for these as I did for my recent birthday cake pops. But… if you decide to make some, you should totally use chocolate cake for the top scoop and strawberry cake for the bottom for maximum effect.

Hope you enjoy and have a Beary Sweet Valentine’s Day! xoxo



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/beary-sweet-ice-cream-cones/feed 0 Mini Cinnamon Rolls http://pin.photosyd.com/uncategorized/mini-cinnamon-rolls http://pin.photosyd.com/uncategorized/mini-cinnamon-rolls#comments Sat, 10 Feb 2018 03:15:11 +0000 http://pin.photosyd.com/uncategorized/mini-cinnamon-rolls Mini Cinnamon Rolls are a fun and delicious way to celebrate any holiday! A sweet glaze and colorful sprinkles make them extra festive.

This post is sponsored by Fleischmann’s® Yeast as part of the Bake It Yourself Blogger Program. Thank you for continuing to support the brands that make My Baking Addiction possible.

Let’s chat Valentine’s Day, shall we?

You guys, I have to be real with you. I’m just not that into it.

But before you start thinking I’m some kind of cupid crusher, let me explain.

(more…)

The post Mini Cinnamon Rolls appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/mini-cinnamon-rolls/feed 0 10 Wildly Inappropriate Pick-Up Lines http://pin.photosyd.com/uncategorized/10-wildly-inappropriate-pick-up-lines http://pin.photosyd.com/uncategorized/10-wildly-inappropriate-pick-up-lines#comments Fri, 09 Feb 2018 20:15:03 +0000 http://pin.photosyd.com/uncategorized/10-wildly-inappropriate-pick-up-lines NOTE: No, really, these are wildly inappropriate. Not safe for kids! (Work should be fine, though.)

And now...

10 Wildly Inappropriate Pick-Up Lines
for International Flirting Week

 

Looking for love this month? Then why not try baiting your love hook (ew) with cake?

Punny and to the point. Best of all: No horsing around!

 

Admittedly, this will only work for half of you.

 

If you don't have access to cake, you could always write up one of those cute "love coupons."

So many jokes, so many relatives reading this blog.
(Hi, Mom!)

 

Just remember to keep it clean.

Awwww YEAH. Good times, indeed.

 

Maybe you don't want your cake to do all the talking, though. Maybe you just want it to be more of a conversation starter. You know, like this:

"You down with it?" [eyebrow waggle]

 

"Who likes oysters?!"

 

"Welcome... TO THE GUN SHOW."

 

Or if you really want to impress, try a quick serenade:

[singing]

"Oh let me be... YOUR TEDDY BEAR."

Mrowr.

 

And as a last resort, remember: sometimes bribery can work wonders.

"FREE MUSTACHE RI.. [noticing children in the room]... er ... slices!"

"And hey, just so you know: I come with free balloons."

o.0

Clean-up on aisle MY MIND, please. [shudder]

 

Thanks to Allison H., Cortney K., Michelle M., JM, Lauren E., Johnny D., Rosebud, Lara K., Lauren G., & Cat for the pick-me-ups.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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