THIS BITCH COOKS

alecshao:

Hoxton Street Monster Supplies - Salt Made from Tears of…

reactivating:

are these donuts or

dirndllolita:

oh my GOD

tfortime:

SHADE!!!

Just made some LEMON PUDDIN CAKE.

pudding cake does sound a little backwoodsy… but i figured I would give it a try.

and it was well worth it, the cake was amazing and addictive and tastes like lemon curd.

you’ve gotta make it!

[this recipe is from the NYT website (a great place to find good recipes)]

Adapted from “The Farm,” by Ian Knauer (Houghton Mifflin Harcourt)

Time: 1 hour

1. Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.

2. In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

3. Whip the egg whites until soft peaks form, then gently fold them into the batter.

4. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Yield: 6 to 8 servings.

laughingsquid:

Crinkle Cut French Fry-Shaped Cakes with Raspberry Ketchup

tacticalshoyu:

Medieval Illuminated Initial Cookies. Anniina of Luminarium Blog baked cookies and decorated them with medieval illuminations printed on edible paper with edible ink.