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hand-pulled noodles. They had a really interesting texture and mouthfeel to it. Look how shiny they are!
Very happy with how this turned out..it's a very smooth feeling soap and I love the color from the carrot juice (I wonder if it will fade a bit as it cures). This is unscented, however the wheat germ oil scent is pretty prominent right now, smells
good!
the frosting is my own recipe, not really measured... just tasted as i went a long.
8 ounce cream cheese softened
1 stick unsalted butter, softened
1 tsp vanilla
about 2-3 cups confectioner's sugar
about 1 cup chopped and finely chopped pecans
beat cream cheese and butter together
add vanilla and sugar
beat until combined and fluffy
stir in pecans
made enough for 24 cupcakes with a little left over
MORE CUPCAKES @ howtoeatacupcake.blogspot.com
**No bananas were harmed in the creation of this icing or cake.
Do you like the taste of Banana Popsicles? How about Banana Medicine? Or those Marshmallows that are hard and yellow and sort of shaped like a Banana?
Do you love and respect bananas too much to eat them?
YOU NEED TO BUY BANANA EXTRACT.
Homemade. From scratch. My first one ever. Had a bit of trouble with the top crust, but my stomach didn't care. Neither did my neighbors' stomachs.
The berries came fresh from my garden:
Very happy with how this turned out..it's a very smooth feeling soap and I love the color from the carrot juice (I wonder if it will fade a bit as it cures). This is unscented, however the wheat germ oil scent is pretty prominent right now, smells
good!
Homemade pizza from scratch. The topping is fresh salmon.
Tutorial for this pizza you can find here:
picasaweb.google.com/118418884945190147878/PizzaFromScrat...
Bon appetite!
Learn how to make Fresh Egg Fettuccine From Scratch at PopArtichoke!
No pasta maker required (besides your own hands, that is)!
Homemade Mozzarella Pinwheels with Sundried Tomatoes & Fresh Basil by Culinary Cory. Posted culinarycory.com
When I moved into the house in San Jose, there was a small tree in the backyard struggling, it seemed, to live. After a couple years it started producing very small, inedible peaches. A couple years ago, it seemed to have some disease that was causing its leaves to wilt. I figured it was a goner.
Yet somehow, it has come back, and this year finally produced some edible, tasty fruit. (It's also taller than me now--though its branches are still kind of spindly and require support.) Benson spent a lot of time early in the season pulling off some of the peaches that had started growing so that the tree could focus its energies on the remaining peaches. Now the peaches are getting to the perfect stage--if we pull them from the top of the tree now they're ripe and quite sweet. A bit farther down the tree the peaches are at the perfect "crispy" stage.
Benson's mom and aunt have been eating the peaches for a few weeks now, but I just found them too sour. After sampling one yesterday, though, I decided they were ready. Realizing we had way more peaches than we would know what to do with, I did what anyone would do--I decided to make a pie!
chocolate buttercream on the bottom, peach apricot preserves on the top. I didn't soak the cake in syrup or dunk them in fondant, I just covered the little square cutouts with a piped vanilla buttercream. So not exactly petit fours, but super cute and really tasty. And it is a genoise.
If there was ever a time to make candy that boosts your immunity, now is the time! FYI you do not need a MagicalButter machine to make these gummies: www.suziethefoodie.com/how-to-make-your-own-candy-diy-imm...
Maple Walnut Cake for Jen's Birthday, we celebrated at CMQG's Spring Retreat, It was also Rachel's Birthday but the pic of her cake wasn't as adorable.
This is my attempt at the 1933 "Gold-N-Sno" Betty Crocker cake recipe (see slumberland.org/wp/2008/12/28/the-search-for-the-gold-n-s... ). I found a recipe that seemed like a probable dead-ringer for it, and Mina and I made the cake tonight. However, the recipe does NOT make enough frosting. As you can see, we could only frost the top layer. So we made up for it by putting the orange custard filling that is supposed to be between the layers around the bottom layer too. It is ugly but OMG so good anyway.
Next time we will double the frosting and it should be fine.
This is an adaptation of Wolffie's Banana Blueberry Muffins from La Dolce Vegan!
Wolffie, I don't know you, but I certainly like you. Thanks.
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