recipes

thecakebar:

S’mores Pizza Tutorial 

(via waittilyouseemydalek)

thecakebar:

Sourdough Danish Pastries Tutorial {You must click link for FULL tutorial/recipe}

(via loki-dokey)

fruit-loop-vegan:

Blueberry Lavender Cheesecake 

by veganculinarycrusade (inspired by recipes in Sweet Gratitude and Everyday Raw Desserts)

Crust
1 1/2 cup almonds
1/2 cup walnuts
1/8 tsp salt
1/3 cup dates
1/2 tsp vanilla extract

Filling
1/2 cups cashews, soaked two hours and drained
3/4 cup almond milk
1/2 cup agave syrup
2 TBSP lemon juice
1 vanilla bean, scraped
1 TBSP dried lavender flowers
pinch of sea salt
1/4 cup coconut oil, melted
2 TBSP cacao butter, melted

1 cup frozen blueberries

Directions (I wanted this to be a dish to impress so I didn’t take any short-cuts this time):

In a food processor pulse the nuts and salt into a fine meal. Pour the nuts into a bowl and set aside. In a food processor pulse the dates and the vanilla extract until a paste is achieved (there will be lots of side scraping involved). Add the nuts back into the food processor and pulse to combine. Press the crust evenly into a tart pan. Put the the tart pan in the fridge or freezer to set while you you make the filling.

For the filling, in a blender pulse the cashews until a fine meal/flour consistency is achieved. Add the almond milk, agave, lemon juice, vanilla bean, lavender and sea salt and blend until completely smooth. Add the coconut oil and cacao butter and blend until just combined. Reserve 1 cup of the filling mixture. Pour the rest into a bowl and set aside. Return the reserved cup of filing to the blender and add the blueberries. Blend until smooth. Reserve 1/4 cup of the blueberry mixture for garnish in a piping bag or a  plastic ziploc bag.

Pour the blueberry filling into the tart crust and smooth with an off-set spatula. Bang the tart pan against the counter a couple of times to ensure there are not air bubbles in the filling. Return the tart pan to the freezer for 30 minutes (until the layer is completely firm). Pour the reserved, white filling layer, into the tart pan. Smooth with an off-set spatula and bang on the counter to remove air bubbles. Using the piping bag or ziploc bag, pipe small circles of the blueberry filling across the top of the tart. Pull a skewer through the circles in one quick motion to make the heart pattern. Return the tart to the freezer to set until serving.

(via feelgood-andhealthy)

our-healthy-habits:

thecakebar:

Apple Pie Baked inside of Apples Tutorial

Q’d

(via chelseaflora)

mysnailshell:

one-million-years-dungeon:

oooeygooeygoodness:

Red Velvet Brownies

Ingredients:
1 cup  unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
 

Directions:
Preheat the oven to 350 degrees F.  Butter and flour an 9 X 13 clear glass baking pan.
 
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl.  Slowly add in the flour mixture being very careful not to over mix..  Do not over mix.  The batter will be very thick.
 
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.
 
Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath.  Set aside to cool, cut into bars and serve.

Source: Mine!!

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